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.
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 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
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1
|
|
Egg White
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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
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
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Rose
Syrup
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0.75
|
Ounce
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Lemon Juice
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1
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Dash
|
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1
|
|
Egg White
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4
|
|
Ice Cubes
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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 - 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)
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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
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.
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!
Read about another exceptional Macchu Pisco product: Macchu Pisco La Diablada Italia Pisco in the Liquor Cabinet section where we share more cocktail and culinary recipes.
For
information on Macchu Pisco please visit their website: www.MacchuPisco.com
Macchu Pisco
Website: www.MacchuPisco.com
Facebook: www.facebook.com/macchupiscodrinks
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June 2017. Luxury Experience. www.luxuryexperience.com
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