{"id":5299,"date":"2013-07-01T19:35:04","date_gmt":"2013-07-02T02:35:04","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=5299"},"modified":"2014-02-23T16:46:29","modified_gmt":"2014-02-24T00:46:29","slug":"cocktail-corner-potions-with-pisco-popping-up","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=5299","title":{"rendered":"Cocktail Corner: Potions With Pisco Popping Up"},"content":{"rendered":"
\"KAPPA<\/a>

KAPPA Rico (courtesy of KAPPA Pisco)<\/p><\/div>\n

A spirited toast to all things alcoholic! By Leslie Dinaberg<\/strong><\/p>\n

I wasn’t too familiar with Pisco<\/a> (defined by Wikipedia as a colorless or yellowish-to-amber colored\u00a0grape\u00a0brandy\u00a0produced in\u00a0winemaking\u00a0regions of\u00a0Peru\u00a0and\u00a0Chile) last fall, when someone gave me a bottle of KAPPA Pisco<\/a>, a new Chilean Pisco from the House of Marnier-Lapostolle, producers of Grand Marnier<\/a>. But since then, this exotic beverage has been showing up more and more.\u00a0 Especially in Montecito, where it’s behind the bar at Cava Restaurant and Bar<\/a> and the Biltmore’s Ty Lounge<\/a> and on the shelves at The Bottle Shop, among others.<\/p>\n

A Pisco Sour<\/a> is the Peruvian national cocktail, prepared with egg white, lime juice, simple syrup, and bitters. (Do we have one of those? How can I get on the national cocktail committee?) The Chilean version of a Pisco Sour sometimes has no bitters. And keep in mind, as Epicurious<\/a> bartender Ryan McGrale writes, “Chilean and Peruvian Piscos are not interchangeable. Chilean Pisco is sweeter and has a slightly lower proof. So if you use the Peruvian stuff, adjust the amount of lemon juice and simple syrup accordingly. Both kinds are available at many good liquor stores.<\/p>\n

\"KAPPA<\/a>

KAPPA Krush (courtesy of KAPPA Pisco)<\/p><\/div>\n

Chilean Amargo bitters are virtually impossible to buy in the U.S., but easy-to-find Angostura Bitters make an acceptable substitute. They are “sharper and spicier, go a little lighter on the bitters if you’re using Angostura.”<\/p>\n

KAPPA Pisco offers a recipe for a variation called the KAPPA Rico:<\/p>\n

1 \u00bd oz KAPPA Pisco<\/p>\n

1 oz Grand Marnier Cordon Rouge<\/p>\n

\u00be oz fresh lemon juice or fresh lime juice<\/p>\n

\u00bc oz simple syrup<\/p>\n

Combine all ingredients in a mixing glass with ice.\u00a0 Shake vigorously and strain over fresh ice in a rocks glass.\u00a0 Garnish with a lime wheel.<\/p>\n

 <\/p>\n

Terrific for a sunny afternoon, as is their KAPPA Krush:<\/p>\n

2 oz KAPPA Pisco<\/p>\n

4 grapes<\/p>\n

4 lemon chunks (quartered half lemon)<\/p>\n

2 tsp raw sugar<\/p>\n

In a shaker, muddle lemons and grapes with sugar.\u00a0 Then add KAPPA Pisco and fill mixing glass with partially cracked ice.\u00a0 Shake vigorously and strain into a rocks glass over crushed ice.\u00a0 Garnish with halved grapes.<\/p>\n

Another variation is this Pisco Smash<\/a>\u00a0from Food & Wine chef Nick Fauchald, also quite delicious and refreshing.<\/p>\n

Bar None Drinks offers a total of eight recipes <\/a>using Pisco, including one called Cotton Candy #3<\/a>.\u00a0Let us know if you try it.<\/p>\n

Cheers!<\/p>\n

Click here<\/a> for more cocktail corner columns.<\/p>\n

\"Leslie<\/a>

Leslie Dinaberg<\/p><\/div>\n

When she\u2019s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes<\/i> mag<\/i>azine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n

Originally published in\u00a0Santa Barbara SEASONS<\/a>\u00a0on March 29, 2013.<\/p>\n

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