Macchu Pisco La Diablada Italia 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 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

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 bar^TM" 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

Basil Simple Syrup Ingredients

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

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

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

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

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:

Ingredient that will be added in after:

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. ¡Salud!

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

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