Macchu Pisco, La Diablada Italia Pisco is a super-premium pisco made in Peru by the talented distilling sisters, Master Blender Melanie Asher and her sister, Lizzie. Exceptional care in the making and the use of high-quality Italia grapes, make this Peruvian pisco one to try. Stellar in cocktails or when used in culinary recipes, Macchu Pisco La Diablada Italia Pisco is a product to make Peru proud.
Established 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 Italia Pisco
is part of their collector series. Bearing the mark, Cosecha 2014, the bottle
proclaims that this special creation "is the deconstruction of our
award-winning 2014 vintage La Diablada blend. In the bottling, we bring you the
single varietal Pisco of hand-selected Italia grapes."
Tasting
Notes: Macchu Pisco La Diablada Italia Pisco has
40% ABV, (80 proof), and is a clear spirit. On the nose, it has a heady mix of
sweet aromatics and floral notes, and on the palate, the flavors create a
lasting memorable experience, one that is smooth, silky, and luscious!
Information:
"This
aromatic "puro" was the first style of pisco to hit the shores of San Francisco
in the mid-1800s and became the basis for the famous Pisco Punch which Rudyard
Kipling described as "the noblest product of its age ... compounded of the
shavings of cherub's wings." Macchu Pisco graciously shares its Macchu Pisco La Diablada Italia Pisco -
Pisco Punch recipe.
Macchu
Pisco La Diablada Italia Pisco - Pisco Punch
2
|
Portions
|
Pineapple Juice
|
1
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Portion
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Macchu Pisco La Diablada Italia Pisco
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.75
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|
Lime Juice
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0.5
|
|
Sugar
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Method: Serve in a punch bowl, top with sparkling
wine.
As a grape-based spirit, Macchu Pisco La Diablada Italia Pisco
offers a rich diversity of possibilities, and as always, 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 - Peruvian Summer
Luxury Experience - Fiesta
The
Culinary Recipes
Luxury Experience - Arugula, Spiked Pear Compote,
Goat Cheese
Medallion Salad
Luxury Experience - Gazpacho
Cocktail
Recipes
Watermelons are the ultimate celebration of summer, and for Luxury Experience - Peruvian Summer, we
combined the juice of fresh watermelon and fresh honeydew, homemade basil
simple syrup, and Macchu Pisco La Diablada Italia Pisco. Alternately stack
watermelon cubes, basil leaves, and honeydew balls on a skewer to create an
architecturally attractive garnish. We hope that you enjoy our delicious taste
of summer!
Luxury
Experience - Peruvian Summer
Yield: 1 Cocktail
Glass: Rocks Glass
Cocktail Ingredients
2
|
Ounces
|
Macchu Pisco La Diablada Italia Pisco
|
0.75
|
Ounce
|
Fresh Watermelon Juice
|
0.75
|
Ounce
|
Fresh Honeydew Juice
|
0.5
|
Ounce
|
Basil Simple Syrup (see recipe
below)
|
|
|
Watermelon cubes, Honeydew Balls,
Fresh Basil, for garnish
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Basil Simple Syrup Ingredients
1
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Cup
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Water
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1
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Cup
|
Sugar
|
1
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Cup
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Fresh Basil Leaves
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Method for the Basil Simple Syrup: Add water, sugar, and basil to a saucepan, bring to a boil, and
boil until the liquid is clear. Remove from heat, let cool, strain syrup into a
covered glass jar. Refrigerate syrup until ready to use. The syrup makes a
great addition to create salad dressings, glazes, marinades, and to sweeten
cocktails, ice tea, and other beverages.
Method for the Garnish: Cut watermelon into small cubes. Using the small end of a melon
baller, create honeydew balls. Alternate watermelon, basil, and honeydew on a
plastic cocktail stirrer or skewer.
Method for the Cocktail: In a mixing glass, add ingredients, stir, pour into a rocks
glass with garnish and ice.
Life is a party, or at least it should be; Luxury Experience - Fiesta will start your fiesta (party) off to a great start. For this cocktail, we blended Macchu
Pisco La Diablada Italia Pisco with guava nectar, fresh lime juice, and Grand
Marnier. The rim gets a festive touch with a rim of basil simple syrup, coarse
Pink Himalayan Salt, and fresh lime zest. Par-tay! This cocktail will make the
Macchu Pisco llama mascot put on its dancing shoes!
Luxury Experience - Fiesta
Yield: 2 Cocktails
Glass: Martini Glass
Cocktail Ingredients
4
|
Ounces
|
Macchu Pisco La Diablada Italia
Pisco
|
3
|
Ounces
|
Guava Nectar
|
0.5
|
Ounce
|
Fresh Lime Juice
|
0.5
|
Ounce
|
Grand Marnier
|
|
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Basil Simple Syrup (see recipe
above) for rim
|
|
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Pink Himalayan Salt, coarsely
ground, for rim
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|
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Lime Zest, for rim
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Method for the Cocktail: Rim
a Martini glass with basil simple syrup, then in coarsely ground Pink Himalayan
Salt mixed with lime zest. Chill and set aside.
Add ingredients to a metal shaker with 4 ice cubes. Shake until
metal is frosty. Strain into chilled glass. Garnish with a paper cocktail
umbrella if desired.
Culinary Recipes
We love the combination of flavors and textures in Luxury Experience - Arugula, Spiked Pear
Compote, and Goat Cheese Medallion Salad, that is a perfect starter course for
easy entertaining.
Luxury Experience - Arugula, Spiked
Pear Compote, and Goat Cheese Medallion Salad
Serves 4 as
appetizer portions
Ingredients for the Spiked Pear Compote
3
|
|
D'Anjou Pears, small diced to equal 5 cups
|
6
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Dashes
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Fee Brothers Lemon Bitters
|
7.5
|
Ounces
|
Macchu Pisco La Diablada Italia
Pisco
|
1
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Large
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Lemon, zested
|
2.5
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Ounces
|
Fresh Lemon Juice
|
5
|
Ounces
|
Water
|
1.5
|
Cups
|
Sugar
|
0.25
|
Teaspoon
|
Pink Himalayan Salt
|
2
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Tablespoons
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Baby Sage Leaves, finely chopped
|
1
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Cup
|
Sliced Almonds, toasted, unsalted
|
Method: Add
all ingredients, except almonds, to a saucepan and cook over medium heat for approximately
35 minutes until pears are tender and mixture is reduced to 4 cups. Remove from
heat. Let cool. Stir in almonds. Place in covered glass jar and refrigerate
until ready to serve; will last for several weeks.
Ingredients for the Goat Cheese Medallions
11
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Ounces
|
Goat Cheese (Chevre)
|
1
|
|
Egg White, beaten
|
|
|
Flour
|
|
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Panko
|
|
|
Salt, Freshly Ground Black Pepper
|
Method: Cut
goat cheese into 12-slices using dental floss. Pour flour in a bowl. Put goat
cheese slices in the bowl with the flour. Lightly flour both sides of the
cheese. (* Note: Dental floss helps you cut easily and cleanly through the goat
cheese. It also works well when cutting cream cheese or cheesecake.)
Add the egg white to another bowl, add salt and pepper. Whip with
a whisk. Place floured goat cheese slices into the egg white mixture.
Add panko to another bowl. Place the egg white goat cheese slices
into the panko and lightly press so panko will stick to all surfaces of the
cheese. Place the prepared slices on a wax-paper lined baking sheet, cover with
plastic wrap, and refrigerate until ready to use. Will hold for several hours
or overnight.
Method to cook:
Lightly spray a skillet with vegetable oil. Heat pan over medium heat. Add the
panko crusted goat cheese slices and cook until golden on both sides. Serve
warm.
Ingredients for the Salad
1
|
|
D'Anjou Pear, cut into 12-slices
|
12
|
|
Cooked Goat Cheese Medallions
|
|
|
Arugula
|
|
|
Spiked Pear Compote
|
|
|
Dried Cranberries or Fresh
Blueberries
|
|
|
Honey Balsamic Vinaigrette
|
Presentation: Place
a mound of arugula on four plates. Place a large spoonful of the spiked pear
compote in the center of the arugula. Add three slices of pear and three goat
cheese medallions to each plate. Add dried cranberries or fresh blueberries to
add color. Drizzle with homemade honey balsamic vinaigrette.
Note: For extra decadence, instead of using fresh blueberries, buy dried
blueberries and place in a glass jar. Cover blueberries with Macchu Pisco. Seal
and let rest for a few days or weeks. Scatter a few pisco soaked blueberries
across the salad plates to add color and extra flavor. Reserve the blueberry infused pisco to use in
cocktails, add to champagne or prosecco, or add more dried blueberries to the jar.
We love
summertime entertaining however, we like "make-ahead" food so that we can relax
and enjoy our time with our guests.
Luxury Experience - Gazpacho is tasty, easy to make, and is enhanced with
Macchu Pisco La Diablada Pisco Italia. Perfect for entertaining, make it
several hours ahead or the day before to allow the flavors to meld.
Luxury Experience - Gazpacho
Yield:
Approximately 14 Cups
Ingredients that will be mixed
together:
2
|
28-Ounce Cans
|
Diced Tomatoes
|
1
|
Bottle
|
Spicy V-8 Juice
|
4
|
Ounces
|
Machu Pisco La Diablada Italia Pisco
|
3
|
Cloves
|
Garlic, minced (more or less, to
taste)
|
1
|
Large
|
Red Onion, chopped
|
2
|
Stalks
|
Celery, chopped
|
2
|
Medium
|
Carrots, peeled, chopped
|
2
|
|
Persian Cucumbers, chopped
|
0.5
|
Cup
|
Fresh Cilantro, chopped (more or
less, to taste)
|
1
|
|
Lime, freshly juiced
|
|
|
Siracha, Freshly Ground Black
Pepper, Salt, (to taste)
|
Ingredient that will be added in
after:
2
|
Ears
|
Corn on the Cob, cooked, kernels
removed
|
Method: Add all ingredients, except corn, to
a food processor, and process until ingredients are combined, but vegetables
are still somewhat chunky. Add corn. Stir to combine. Let rest several hours or
overnight to combine and meld flavors. Will last for several days in the
refrigerator. Enjoy!
However, you opt to enjoy Macchu Pisco La Diablada Italia Pisco, it is destined
to become a favorite. ˇSalud!
For information on Macchu
Pisco please visit their website: www.MacchuPisco.com
Read about another exceptional Macchu
Pisco product: Macchu
Pisco La Diablada Pisco Acholado - Pisco Sour Centennial in
the Liquor Cabinet section where we share more cocktail and culinary
recipes.
Macchu
Pisco
Website: www.MacchuPisco.com
Facebook: www.facebook.com/macchupiscodrinks
Follow Macchu Pisco on Facebook: www.facebook.com/macchupiscodrinks
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© August 2017. Luxury
Experience. www.luxuryexperience.com All rights reserved.
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