Macchu Pisco La Diablada Pisco Acholado - Pisco Sour Centennial
Written by Debra C. Argen and Edward F. Nesta   
Macchu Pisco - La Diablada Pisco Acholado Macchu Pisco, La Diablada Pisco Acholado Pisco Sour Centennial is a super-premium pisco made in Peru by the talented distilling sisters, Master Blender Melanie Asher and her sister, Lizzie. It is a blend of their best piscos and elicits sweet floral and citrus notes on the nose and on the palate, and is an inspiration for well-balanced, sophisticated cocktail and culinary creations made with Macchu Pisco.    

 

Macchu Pisco - La Diablada Pisco AcholadoEstablished in 2006 by Master Blender Melanie Asher and her sister, Lizzie, they strive to bring the best of Peru into each batch of Macchu Pisco using copper pot still distillation. Macchu Pisco La Diablada Pisco Acholado - Pisco Sour Centennial is part of their collector series. Bearing the mark, Cosecha 2016, this special creation was made in 2016, and is the second in their collector's series. They created the first in the series - La Diablada Centennial Pisco "Amelia's Centennial" as a tribute to their living grandmother Amelia's 100th birthday. As Amelia is one year older than the creation of the Pisco Sour, she celebrates her birthday with her favorite cocktail, the Pisco Sour. Viva Amelia! 

Information: "La Diablada is a super-premium custom blended Pisco made from a private reserve of Quebranta as well as award-winning Italia grapes, Moscatel, and Torontel grapes. La Diablada is named after an Andean spiritual dance re-enacting a legendary fight between angels and demons. Just as the dance strives to achieve perfect harmony, this blend achieves a sumptuous balance of bold aromas and round flavours." 

Macchu Pisco - La Diablada Pisco Acholado Pisco Sour Centennial has 40% ABV, (80 proof), and is a clear spirit. 

Tasting Notes: Made with a blend of grape varieties, it has luscious, sweet floral and citrus notes on the nose, which continue onto the palate for a clean and elegant finish. It is a perfect spirit to use as a base for cocktails, served neat, or incorporated into culinary recipes. 

Luxury Experience was "in the kitchen and behind the barTM" to create a series of inviting cocktail and culinary recipes to inspire your palate. 

Luxury Experience - Cocktail and Culinary Recipes 

The Cocktail Recipes
Luxury Experience - Rose Pisco Sour
Luxury Experience - Café Coco Loco 

The Culinary Recipe
Luxury Experience - Mountain High Mussels

Cocktail Recipes 

The Pisco Sour is the most famous Pisco cocktail. American Victor Morris created this now iconic drink in Peru in 1916. A recipe for a Macchu Pisco - Pisco Sour is listed below.  

Macchu Pisco - Pisco Sour
Yield: 1 Cocktail
Glass: 6-Ounce Cocktail Glass 

Cocktail Ingredients 

2.5 
Ounces 
Macchu Pisco La Diablada Pisco Acholado 
0.5 
Ounce 
Simple Syrup 
0.75 
Ounce 
Lemon Juice 
  

Bitters 
1 

Egg White

Method for the Cocktail: In a cocktail shaker filled with ice, combine egg white, pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into a 6-ounce glass. Top with a few drops of bitters.

To celebrate its long history and style, we adapted the recipe for Macchu Pisco's Pisco Sour and created Luxury Experience - Rose Pisco Sour to play up the floral elegance of Macchu Pisco La Diablada Pisco Acholado. Although we love the look of this drink served in a chilled vintage hollow-stem champagne glass, it looks equally as inviting served in a chilled Martini glass.  

Luxury Experience - Rose Pisco Sour - photo by Luxury Experience

Luxury Experience - Rose Pisco Sour
Yield: 1 Cocktail
Glass: Chilled Hollow Stem Champagne Glass or Martini Glass 

Cocktail Ingredients 

2.25 
Ounces
Macchu Pisco La Diablada Pisco Acholado 
1.00 
Ounces 
Rose Syrup 
0.75
Ounce 
Lemon Juice 
1 
Dash 
1 
  
Egg White
4

 

Ice Cubes

Method for the Cocktail: Chill glass. In a mixing glass, add ingredients and 4 ice cubes. Shake until metal shaker is frosty and ice is incorporated into the cocktail. Strain into chilled glass.

Watch the video on how to mix the Luxury Experience - Rose Pisco Sour - https://youtu.be/nSp7bX5x1IY 

Luxury Experience - Café Coco Loco is a refreshing iced-espresso based cocktail made with Macchu Pisco La Diablada Pisco Acholado, Crème of Coconut, Fee Brothers Aztec Chocolate Bitters, and topped with Skim Milk froth. It is so good and easy to make remember the combination 2-2-2-2-2 that its loco (crazy)! Perfect for summertime relaxing, it has the just the right sweetness that it also makes an excellent after-dinner cocktail to serve in place of a dessert.

Luxury Experience - Cafe Coco Loco - photo by Luxury Experience

Luxury Experience - Café Coco Loco
Yield: 1 Cocktail
Glass: Highball Glass

Cocktail Ingredients

2
Ounces
Macchu Pisco La Diablada Pisco Acholado 
2 
Ounces 
Espresso 
2

Tablespoons

Crème of Coconut (sweetened coconut milk) 
2 
Dashes 
2 
Ounces 
Skim Milk, to froth (optional) 



Ground Cinnamon, to dust froth (optional)

Method for the Cocktail: In a mixing glass, add ingredients and stir to combine. Pour into ice filled highball glass and garnish with froth and dust with ground cinnamon.

Watch the video on how to mix the Luxury Experience - Café Coco Loco - https://youtu.be/Gn6dy0JUTfQ

Culinary Recipe   

We love steamed mussels, redolent with garlic, tomatoes, and herbs, and created Luxury Experience - Mountain High Mussels decadently steamed in Macchu Pisco La Diablada Pisco Acholado. Accompanied by crusty garlic toast, it makes an easy, yet very tasty appetizer.  

Luxury Experience - Mountain High Mussels - photo by Luxury Experience

Luxury Experience -Mountain High Mussels
Serves 4 as appetizer portions

Mussels Ingredients:

2 
Pounds 
Mussels, fresh, scrubbed clean 
3 
Ounces 
Macchu Pisco La Diablada Pisco Acholado 
1 
Tablespoon 
Butter 
1 
Tablespoon 
Extra Virgin Olive Oil 
2 
Cloves 
Garlic, minced 
1 
Large 
Tomato, diced 
2 
Sprigs 
Thyme, fresh 
1/8 
Teaspoon
Sea Salt 
 


Freshly Ground Black Pepper 

Method:  In a large saucepan, add butter and olive oil and cook over medium heat. Once butter melts, add tomato, garlic, sea salt, and thyme, cover pan, and sauté for 2 minutes. Add Macchu Pisco La Diablada Pisco Acholado, bring to a boil, add mussels, cover pan, and steam for 10 - 12 minutes until mussels are fully open. Discard any mussels that do not open.  

Garlic Toast Ingredients:

1 
Tablespoon 
Butter 
1 
Tablespoon 
Extra Virgin Olive Oil 
1 
Clove 
Garlic, minced 
1 
Small 
Baguette, sliced into 8 pieces

Method: In a large skillet, add butter and olive oil. Once butter melts, add garlic and sauté until lightly golden. Add sliced baguette. Cook until golden brown on each side.

Presentation: Using a slotted spoon, divide mussels between 4 bowls. Ladle tomato and liquid over mussels. Serve with 2 slices of garlic toast per person.

Macchu Pisco La Diablada

However, you opt to enjoy Macchu Pisco La Diablada Pisco Acholado - Pisco Sour Centennial whether it be in cocktails or incorporated into culinary recipes, it is destined to become a favorite. ¡Salud!

For information on Macchu Pisco please visit their website: www.MacchuPisco.com

Macchu8 Pisco - Premium Pisco  

Macchu Pisco
Website:         
www.MacchuPisco.com
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