Wednesday, August 3, 2011

the pink pout

1 3/4 oz Macchu Pisco La Diablada Pisco
1/4 oz Boudier Crème de Cassis
1/2 oz Peach Juice
1/4 oz Lemon Juice
3 dash Chocolate Bitters

Shake with ice and strain into a cocktail glass. Garnish with freshly grated dark chocolate.

On Saturday at Tales, I visited "The Sexuality of Pisco Varietals - The Art of Pisco Blending" tasting room which was less of a typical tasting room and more of a free seminar. Peruvian law allows eight grape varietals to be used in pisco production, and the Peruvian farmers classify each of the grapes in colorful, but not X-rated sexual terms. Here are a handful of these descriptors:
Quebranta grape - the Macho man
Moscatel grape - the Sofia Loren
Torontel grape –the Metrosexual
Italia grape – the 15 year old coquettish girl that wears a lot of perfume
Mollar Grape - the Dandy
One of the drinks served was Eastern Standard's Kevin Martin's Carnivale that I had written about when one his fellow bartenders made me the drink. Another was from Rachel Sergi of the Jack Rose in Washington, D.C. Her drink, the Pink Pout, utilized Macchu Pisco's La Diablada Pisco that is a combination of a Quebranta as a base nonaromatic and Moscatel and Italia for aromatics. The Pink Pout worked great as a name as the aromatic grapes put the drink in the realm of Sofia Loren and the 15 year old coquettish girl.
The Pink Pout began with a chocolate and peach aroma. The fruity sip presented berry and lemon flavors, and the swallow continued on with peach and chocolate bitters notes along with the pisco brandy. Indeed, I was quite impressed at how well the peach and chocolate flavors blended together and worked to complement the pisco here.

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