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Nominated for Tales of the Cocktail 2008 Spirit Award for Best Cocktail Writing


BarSol Pisco Selecto Italia PDF Print E-mail
Written by Debra C. Argen   
BarSol Pisco Selecto ItaliaBarSol Pisco Selecto Italia is an award-winning pisco from Peru, with luscious floral and tropical fruit aromas with citrus and raisins on the palate that distinguish this elegant pisco, made in small batches in copper alembic pot stills to bottle proof without the addition of water or any other ingredients, with only one distillation. The result is one of excellence marked by purity, clarity, and exceptional taste used in cocktail recipes: Luxury Experience - Pisco Punch, Luxury Experience - Summer Passion, Luxury Experience - Blushing Bride, Luxury Experience - Mango Ginger Basil Smash, Luxury Experience - Ruby Slippers. It is also delicious in culinary recipes: Luxury Experience - Chilled Carrot, Lotus Root Soup with Ginger, Lemongrass, and Orange Marmalade, Luxury Experience - Grapefruit Lemongrass Sorbet with Raspberry Lemongrass Coulis, and Luxury Experience - Spirited Peach Ice Cream with Spiked Peach Oatmeal Nut Crisp

 

The BarSol Pisco Italia Story - The Journey from the Grapes to an Award-Winning Pisco

Carlos Ferreyros (an agricultural entrepreneur in Peru) and Diego Loret de Mola (a USA business entrepreneur) founded BarSol Pisco in 2002. Today, they are trendsetters winning awards, and recognized by CONAPISCO (National Commission of Pisco) as making pisco to the highest quality standards for the iconic spirit from Peru.

BarSol Pisco now produces seven delicious varieties of pisco; what is important to note is that each of the BarSol Piscos has its own distinct characteristics and nuances dependent on the types of grapes used.

The BarSol Pisco Family of Products

BarSol Pisco Selecto Italia
BarSol Pisco Mosto Verde Italia
BarSol Selecto Acholado
BarSol Pisco Primero Quebranta
BarSol Pisco Supremo Mosto Verde Quebranta
BarSol Pisco Selecto Torentel
BarSol Pisco Mosto Verde Torentel

BarSol Pisco Tasting Notes:

BarSol Pisco Selecto ItaliaBarSol Pisco Selecto Italia, 40% alcohol, is a clear un-aged artisanal brandy made in Peru, and distilled and bottled in one of the oldest distilleries in the Ica Valley. Made from aromatic Italia grapes, BarSol Pisco Selecto Italia has floral notes of honeysuckle, rose petals, melon, and pineapple, with hints of citrus on the well-structured and elegant finish.

BarSol Pisco Primero Quebranta has fresh, floral notes of honeysuckle and lavender, fruit, and fresh grape must, as well as vanilla on the nose. On the palate, the taste is clean, with honey, floral, and herbaceous notes, with a slightly spicy, black pepper, delectable lingering finish.

BarSol Pisco Selecto Acholado combines three pisco grape varietals of the Ica region: Quebranta, Italia, and Torontel. The non-aromatic Quebranta grape is hardy, structured, and elegant, with sweet subtle notes of hay, banana, caramel, fresh cream, and apricot blossom. Italia is an extraordinarily aromatic grape with hints of honeysuckle, hibiscus, rose petals, and tropical fruit on the nose, and culminates in a well-structured and elegant finish. Torontel is another aromatic grape, which has floral notes of jasmine and magnolia, peach, white pepper, black raisins and walnuts, with a soft, light, exquisite finish. Used together to create BarSol Pisco Selecto Acholado, the grapes provide elegant structure, viscosity, and body, lovely floral and fruit notes on the nose, and a long, lingering, soft, and elegant finish.

Since 2002 when they founded the company, Diego and Carlos have discovered great stories about the history of the grapes and the tradition, the complexity of the spirit, which has made them fall in love with pisco and the experience. Asked about his experience of making pisco, Diego replied, "I do not sell pisco, I sell Peru in a glass - expressions of 450 years of history and tradition."

To show the versatility of BarSol Pisco Selecto Italia, "Luxury Experience was in the kitchen and behind the bar®" creating culinary and cocktail recipes to tempt your palate. All culinary recipes created by Luxury Experience's Chef Debra C. Argen. All cocktail recipes created by Luxury Experience Mixologists Debra C. Argen and Edward F. Nesta.

Luxury Experience - BarSol Pisco Selecto Italia Cocktail and Culinary Menu

The Cocktail Menu
Luxury Experience - Pisco Punch
Luxury Experience - Summer Passion

Luxury Experience - Blushing Bride
Luxury Experience - Mango Ginger Basil Smash
Luxury Experience - Ruby Slippers

The Culinary Menu
Luxury Experience - Chilled Carrot, Lotus Root Soup with Ginger, Lemongrass, and Orange Marmalade
Luxury Experience - Grapefruit Lemongrass Sorbet with Raspberry Lemongrass Coulis
Luxury Experience - Spirited Peach Ice Cream with Spiked Peach Oatmeal Nut Crisp

The History of Pisco Cocktails:

Duncan Nicol created the potent cocktail, Pisco Punch, for the Bank Exchange & Billiard Saloon, in the late 1880s and was the first cocktail recipe to use pisco. The pisco used in the cocktail was made with Italia grapes, pineapple juice, lime juice, sugar, gum Arabic, and distilled water.

The Cocktail Menu

Luxury Experience - Pisco Punch
Luxury Experience - Summer Passion

Luxury Experience - Blushing Bride
Luxury Experience - Mango Ginger Basil Smash
Luxury Experience - Ruby Slippers

Luxury Experience would like to introduce you to our version of Pisco Punch, which uses BarSol Pisco Selecto Italia made with Italia grapes as did Duncan Nicol's version of the late 1889s, fresh pineapple juice, simple syrup, and lime juice.

Luxury Experinece - Pisco Punch - Photo by Luxury Experience

Luxury Experience - Pisco Punch
Yield:                1 Cocktail
Glass Used:    Rocks Glass

Ingredients:

2
Ounces
BarSol Pisco Selecto Italia
1
Ounce
Fresh Pineapple Juice
0.25
Ounce
Fresh Lime Juice
1
Ounce
Simple Syrup (see recipe)
   
Fresh Diced Pineapple, garnish

Method: Add all ingredients to a large mixing glass, and add 4 ice cubes. Shake hard to combine. Strain into an ice-filled rocks. Add diced pineapple.

Ingredients for the Simple Syrup:

1
Cup
Sugar
1
Cup
Water

Method for the Simple Syrup: Add water and sugar to a saucepan, bring to a boil, and boil until the liquid is clear. Remove from heat, let cool, and then pour syrup into a covered glass jar. Refrigerate until ready to use.

As BarSol Pisco Selecto Italia is an unaged brandy, we decided to stay within the grape spirits family to create Luxury Experience - Summer Passion made with BarSol Pisco Selecto Italia, champagne, homemade lemongrass syrup, and a fresh nectarine. The result is refreshing, delicious, light, and festive enough to serve at elegant parties, as champagne cocktails always make an impressive statement.

Luxury Experinece - Summer Passion - Photo by Luxury Experience

Luxury Experience - Summer Passion
Yield:                2 Cocktails
Glass Used:   Champagne Flutes

Ingredients for the Lemongrass Simple Syrup:

1
Cup
Sugar
1
Cup
Water
1
3-inch piece
Lemongrass

Method for the Lemongrass Simple Syrup: Add water and sugar to a saucepan, bring to a boil, add lemongrass, and boil until the liquid is clear. Remove from heat, let cool, and then pour syrup into a covered glass jar. Refrigerate until ready to use. The syrup makes a great addition to create salad dressings, glazes, marinades, and to sweeten cocktails and other beverages.

Ingredients for the Champagne Cocktail:

2
Ounces
BarSol Pisco Selecto Italia
8
Ounces
Champagne
1
Ounce
Homemade Lemongrass Simple Syrup (see recipe)
1
Half
Nectarine
2
 
Nectarine Balls, garnish

Method: Chill champagne flutes and set aside. Use a melon baller and cut two small balls from the nectarine half, set aside for the garnish. Can be made ahead and frozen until ready to serve.

Place the rest of the cut nectarine in a large mixing glass and muddle with the lemongrass syrup to elicit all the juice and meld the flavors. Strain through a mesh strainer into another glass, add BarSol Pisco Selecto Italia, and stir to combine. It will yield two ounces. (May be made ahead to use for a party.) Pour four ounces of champagne into each flute. Top with 1 ounce of the pisco nectarine mixture. Float one nectarine ball in each cocktail.

Luxury Experience - Blushing Bride plays up the rose petal aromas of BarSol Pisco Selecto Italia by combining it with homemade rose syrup, lychee juice drink, and fresh lime juice to create a luscious blush pink martini that captures the essence of summer.

The cocktail looks especially gorgeous in a martini glass or in a vintage hollow-stem champagne glass.  Garnish with an organic edible rose and present with a rose alongside the drink. This pretty and pink cocktail would be perfect to serve at engagement, bachelorette, or birthday parties.

Luxury Experinece - Blushing Bride - Photo by Luxury Experience

Luxury Experience - Blushing Bride
Yield:               1 Cocktail
Glass Used:   Martini Glass or Vintage Hollow-Stem Champagne Glass

Ingredients:

1.75
Ounces
BarSol Pisco Selecto Italia
1.25
Ounces
Lychee Juice Drink
0.25
Ounce
Fresh Lime Juice
0.75
Ounce
Rose Syrup (See recipe)

Method for the Cocktails: Chill glass. Add all ingredients to a metal shaker glass with 4 ice cubes. Shake hard until can is frosty. Strain into the prepared martini glass.

Ingredients for the Rose Syrup:

1
Cup
Water
1
Cup
Sugar
1
Cup
Fresh, organic edible red rose petals

Method: Add water and sugar to a saucepan, bring to a boil, and boil until the liquid is clear. Remove from heat, add rose petals, let cool, and then pour syrup into a covered glass jar. Refrigerate until ready to use. The syrup makes a great addition to create salad dressings, glazes, marinades, and to sweeten cocktails and other beverages.

Luxury Experience - Mango Ginger Basil Smash borrows from the kitchen herb garden by muddling two basil leaves with BarSol Pisco Selecto Italia, mango nectar, ginger ale, and a squeeze of fresh lime. The basil adds a delicious hint of flavor to this thirst quencher.

Luxury Experinece - Mango Ginger Basil Smash - Photo by Luxury Experience

Luxury Experience - Mango Ginger Basil Smash
Yield:                1 Cocktail
Glass Used:    Rocks Glass

Ingredients:

2
Ounces
BarSol Pisco Selecto Italia
1
Ounce
Mango Nectar
1
Ounce
Ginger Ale
1
Squeeze
Fresh Lime Juice
2
 
Basil Leaves
   
Basil Leaves for garnish

Method: Muddle 2 basil leaves in a mixing glass, add the BarSol Pisco Selecto Italia, mango nectar, ginger ale, and squeeze of lime. Add 4 ice cubes and stir. Strain into an ice filled rocks glass. Garnish with basil leaves.

Luxury Experience - Ruby Slippers is a refreshing long drink that borrows from the kitchen by using canned beet juice, and basil simple syrup, mixed with BarSol Pisco Selecto Italia, tonic water, and fresh lime juice. The color is a gorgeous bright ruby red that is a perfect summer thirst quencher. Serve with a garnish of a beet wedge and a sprig of basil and be prepared for compliments.

Luxury Experinece - Ruby Slippers - Photo by Luxury Experience

Luxury Experience - Ruby Slippers
Yield:                1 Cocktail
Glass Used:    Highball Glass

Ingredients:

2
Ounces
BarSol Pisco Selecto Italia
1
Ounce
Canned Beet Juice
0.25
Ounce
Fresh Lime Juice
0.75
Ounce
Basil Simple Syrup (see recipe)
2
Ounces
Tonic Water
   
Canned Beet Wedge and Basil Sprig

Method: Add all ingredients to a large mixing glass and stir. Pour into an ice-filled Highball glass. Garnish with a beet wedge and a basil sprig.

Ingredients for the Basil Simple Syrup:

1
Cup
Sugar
1
Cup
Water
0.50
Cup
Fresh Basil Leaves

Method for the Simple Syrup: Add water and sugar to a saucepan, bring to a boil, and boil until the liquid is clear. Remove from heat, add the basil leaves, let cool, and then pour syrup into a covered glass jar. Refrigerate until ready to use.

The Culinary Menu

Luxury Experience - Chilled Carrot, Lotus Root Soup with Ginger, Lemongrass, and Orange Marmalade
Luxury Experience - Grapefruit Lemongrass Sorbet with Raspberry Lemongrass Coulis |
Luxury Experience - Spirited Peach Ice Cream with Spiked Peach Oatmeal Nut Crisp

Luxury Experience - Chilled Carrot, Lotus Root Soup with Ginger, Lemongrass, and Orange Marmalade plays up the lovely citrus notes of BarSol Pisco Selecto Italia, and is a delectable starter to serve on warm, summer nights. During colder months, serve the soup hot.

Luxury Experinece - Carrot Soup - Photo by Luxury Experience

Luxury Experience - Chilled Carrot, Lotus Root Soup with Ginger, Lemongrass, and Orange Marmalade
Yield:         32 Ounces
Servings:  6 - 8 

Ingredients:

2
Ounces (56.5 grams)
Butter
1
Pound (454 grams)
Carrots, peeled, coarsely chopped
3
Inch
Lemongrass
1
 
Shallot, chopped
1
Cup
Lotus Root, cut (use frozen, not canned)
0.2
Teaspoon
Fresh Ginger, grated
3
Cups
Chicken Broth
3
Ounces
BarSol Pisco Selecto Italia
1
Tablespoon
Orange Marmalade

Method: Melt butter in a saucepan. Add shallots and lemongrass and sauté for 3 minutes. Add carrots, lotus root, ginger, and chicken stock. Bring to a boil, then lower to a simmer. Cook until carrots are tender, approximately 30 minutes. Pour soup into a bowl, and chill over an ice water bath to retain bright color.

Remove and discard the piece of lemongrass. Remove 6-8 pieces of lotus root for the garnish.

Place the remaining ingredients into a blender and process until smooth. Chill for several hours or overnight in the refrigerator to meld flavors of the soup.

Garnish Ingredients:

6-8
 
Lotus Roots (reserved)
6-8
Pieces
Chive

Orange Marmalade Sour Cream Ingredients:

1
Tablespoon
Orange Marmalade
1
Tablespoon
Sour Cream

Method: Mix the orange marmalade and sour cream together. Set aside.

Presentation: Pour the soup into chilled bowls, carefully spoon the orange marmalade mixture onto the soup to create dots or a pattern. Spear each of the reserved lotus root pieces with a chive and place across the bowl of the soup. Serve.

Luxury Experience - Grapefruit Lemongrass Sorbet with Raspberry Lemongrass Coulis plays up the citrus notes of the BarSol Pisco Selecto Italia and is as pretty as a summer day. Simply add a scoop of sorbet into individual bowls, ring the sorbet with the coulis, and freeze until serving time. Add fresh blueberries and garnish with chopped mint just before serving. Serve smaller portions as a palate cleaner or serve as a light and refreshing summer dessert.

Luxury Experinece - Grapefruit Lemongrass Sorbet - Photo by Luxury Experience

Luxury Experience - Grapefruit Lemongrass Sorbet with Raspberry Lemongrass Coulis
Yield:   2 Quarts

Ingredients for the Sorbet:

1
 
Grapefruit, zested
0.25
Cup
Sugar
6
Ounces
Water
0.75
Cup
Homemade Lemongrass Simple Syrup (see recipe)
1
 
Grapefruit, juiced
13
Ounces
Water
4
Ounces
BarSol Pisco Selecto Italia
   
Fresh Blueberries and Fresh Mint, garnishes

Method for the Sorbet: Use a microplane to zest the grapefruit onto a piece of parchment or wax paper. Scrape zest into a blender, add sugar and blend until sugar and zest is very fine and powdery. Add 6 ounces of water and liquefy the mixture. Add the lemongrass simple syrup, grapefruit juice, water, and BarSol Pisco Selecto Acholado. Pour the mixture into a covered plastic container, place in the freezer, and freeze overnight. Remove the sorbet from the container and process it in a food processor until light, fluffy, and smooth. Return to container and freeze until ready to serve.

Ingredients for the Raspberry Lemongrass Coulis:

1
Cup
Fresh Red Raspberries
1
Ounce
Homemade Lemongrass Syrup

Method for the Coulis: Add the raspberries and syrup to a blend, and process until smooth. Strain through a fine mesh sieve.

Presentation: Place a scoop of sorbet in the center of a shallow bowl, and pour the raspberry coulis around the sorbet. Place blueberries on the coulis, sprinkle with chopped mint, and garnish with mint leaves.

Luxury Experience - Spirited Peach Ice Cream with Spiked Peach Oatmeal Nut Crisp heralds the bounty of summer and features fresh peaches soaked in BarSol Pisco Selecto Italia for the ice cream, and a touch of BarSol Pisco Selecto Italia for the Spiked Peach Oatmeal Nut Crisp. Serve the crisp warm from the oven with a scoop of ice cream and savor the spirit of summer.

Luxury Experinece - Spirited Peach Ice Cream - Photo by Luxury Experience

Luxury Experience -Spirited Peach Ice Cream
Yield: Half-Gallon

Ingredients for the Ice Cream:

2
 
Ripe Peaches, small diced
1
Ounce
Simple Syrup (see recipe)
2
Ounces
BarSol Pisco Selecto Italia
2
Teaspoons
Vanilla
3
 
Eggs, beaten
0.75
Cup
Sugar
15
Ounces
Half & Half (or Light Cream)
12
Ounces
Heavy Cream

Ingredients for the Simple Syrup:

1
Cup
Sugar
1
Cup
Water

Method for the Simple Syrup: Add water and sugar to a saucepan, bring to a boil, and boil until the liquid is clear. Remove from heat, let cool, and then pour syrup into a covered glass jar. Refrigerate until ready to use.

Method for the Spirited Peaches: Small dice the two peaches and place in a jar, add one ounce of simple syrup and two ounces of BarSol Pisco Selecto Italia, stir to combine, and leave overnight.

Method for the Ice Cream: Add eggs, sugar, and Half & Half to a saucepan and mix well. Cook over medium heat, stirring constantly until the mixture coats the spoon, which is just before boiling. Let mixture cool, add heavy cream. Let sit in the refrigerator for 4 hours or overnight to meld flavors. Mix the peaches and BarSol Pisco Selecto Italia mixture into the cream mixture and beat with a whisk to add volume. Pour the mixture into an ice cream machine and process according to the machine's directions.

Luxury Experience - Spiked Peach Oatmeal Nut Crisp
Serves - 8

2
 
Ripe Peaches, diced
0.50
Ounce
BarSol Pisco Selecto Italia
1
Tablespoon
Sugar
1
Tablespoon
Flour
3
Tablespoons
Butter
0.50
Cup
Brown Sugar
0.25
Cup
All-Purpose Flour
0.25
Cup
Old Fashioned Oatmeal
0.50
Teaspoon
Cinnamon
0.25
Teaspoon
Salt
1
Teaspoon
Vanilla
0.25
Cup
Walnuts

Method: Pre-heat oven to 350° F (177° C). Butter an 8x8-inch (20.3x20.3-cm) baking pan and set aside.

Add the peaches to a mixing bowl, sprinkle with BarSol Pisco Selecto Italia, add sugar and flour, stir to combine, and set aside.

In a food processor, add the rest of the ingredients except the walnuts and process until mixed. Add the walnuts and quickly pulse, to incorporate.

Add the prepared peaches to the buttered baking pan and crumble the oatmeal nut mixture over the top of the peaches. Cover with foil and bake for 25 minutes, remove cover, and bake for additional 5 minutes until the crust is golden and peaches are bubbling. Remove from oven.

Presentation: Place a serving of the hot peach crisp in a bowl or stemmed glass and top it with a scoop of peach ice cream. Garnish with micro mint leaves (optional).

Read about the history of BarSol Pisco as well as discover more tempting recipes using BarSol Pisco Selecto Acholado and BarSol Pisco Primero Quebranta in the Liquor Cabinet section of Luxury Experience.

BarSol PiscoDiego Loret de Mola, Founder
BarSol USA, LLC
65 High Ridge Road, Suite 397
Stamford, Connecticut 06905
United States
Telephone:     +1-203-716-1736
Email:              This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Website:        www.BarSolPisco.com
Facebook: www.Facebook.com/BarSolPisco

Follow BarSol Pisco on Facebook: www.Facebook.com/BarSolPisco

Follow Luxury Experience on Facebook at www.Facebook.com/LuxuryExperience.

© August 2013. Luxury Experience. www.LuxuryExperience.com All rights reserved.

 
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