Peruvian Pot Pie
Inspired by the British mince pie and classic American pot pie, this version could only come from deepest, darkest, Peru — made with Seco de Cordero spicy lamb stew filling, and a warm and flaky Empanada crust, ladies and gentlemen, I present to you, the Peruvian Pot Pie.
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Chicha Morada Sorbet (Purple Corn Sorbet)
There is no denying that there is a very sweet connection between Italy and Peru. They say that the Chilcano de Pisco cocktail was invented by Italian immigrants. And it’s rumored that the Panettone is more popular in Lima than it is in Milano, the place where it was born. Two years ago, Astrid & Gaston even did a tasting menu, “The Journey,” to honor the Italian immigrants in Peru. And in the Andean Negroni, a classic Italian cocktail was infused with the spirit of the Andes. All which prepares us for this dessert — Chicha Morada Sorbet, a traditional Italian sorbet, with the vibrant colors and flavors of Peruvian purple corn.
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Peruvian Dinner at MHBB
One of my favorite bakeries and lunch spots North of San Francisco is M.H. Bread & Butter, and recently they’ve added some special dinner events, such as popular Taco or Pizza nights. And now, it’s my pleasure to announce that Pisco Trail has been invited to collaborate on a special Peruvian Dinner on Thursday February 5. This dinner is à la carte, first come first served, starting at 6PM. Stop by for some traditional Peruvian bites and discover why Peru has been named the world’s top culinary destination!
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Negroni Andino
What makes a Negroni a Negroni? Is it the ingredients that are used to make the drink? Or is the history behind its origin? No matter what your perspective, there is no question that the Negroni is a classic cocktail. Now, how can you infuse the Negroni with the spirit of the Andes? This cocktail answers that question. Presenting, the Andean Negroni, or Negroni Andino — a drink that is both smoky and bitter, part Old World and part New World, and which combines Campari and Sweet Vermouth with infused Pisco and Singani to give it the unique taste of the Andes.
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Pisco Coffee Tonic
One of most popular and simple Pisco cocktails to make is the Chilcano — fill a glass with ice, pour a little bit of Pisco, add some lime, maybe some simple syrup, top off with ginger ale, a dash of Angostura bitters, and you are done. But what if we use tonic water instead of ginger ale? Is it still a Chilcano? What if we broke the rules and didn’t use citrus? What if we infused the Pisco with coffee and used orange bitters instead? Well, then you would have a Pisco Coffee Tonic, wouldn’t you? Yes, and it would be damn good.
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