When we go to party we always think of trying some alcoholic beverage that heightens our senses and, in Peru, one of the most significant and sought-after cocktails by locals and tourists is "The Peruvian Captain", which, hand in hand with its star ingredient, Pisco, generates a sensation of satisfaction and delight.
"The Peruvian Captain" It is a classic Peruvian cocktail based on Pisco, one of the alcoholic beverages distilled from grapes that has been produced in Peru since the XNUMXth century.
El Pisco It is the typical cognac of this country, made from the fermented wine of certain grape varieties harvested in the town, whose value has crossed its borders as evidenced by the shipping records made through the ports of the territory.
This drink has reached lands European and American areas Latina Since the seventeenth century, countries such as the United Kingdom, Spain, Portugal, Guatemala, Panama and the United States have been, thanks to its unique flavor and its different uses.
In this case, we will announce in the following writing his leading role in the cocktail "The Peruvian Captain", its pleasant flavor mixed with other flavors and some of its aroma characteristics and contributions to the body.
Recipe of "The Peruvian Captain"
Ingredients
- 45 ml of Pisco
- 30 ml Sweet vermouth (Sweet macerated wine)
- 2 strokes of Bitter Angostura
- 1 cherry
- 100 gr of Ice
Materials for production
- Shaker
- Dish towel
- Recipe
- 1 cup
Preparation of "The Peruvian Captain"
Fill a glass with ice aside to cool.
With a mixing glass or shaker Add the Pisco, the Sweet Vermouth and the two hints of Bitter Angostura. Fill the glass with ice and mix well for 20 to 25 minutes.
Throw the ice out of the glass and place the drink from the mixing glass or shaker into the glass, garnish with cherries and serve diners.
Tips and suggestions for better preparation
So that the drink turns out totally tasty and successful, some important aspects must be taken into account for its elaboration. Some of them are:
- Have all the ingredients, utensils and the recipe by hand at the time of preparation.
- Acquire ingredients from first quality
- Having an proper shaker to the quantity of product to be produced
- Check that the cups to be used have the correct size and shape needed to represent the cocktail
Curiosities of Pisco
The first identification of the brandy with the Pisco It would have been carried out in 1749 by the Spanish peninsular Francisco de Cervantes, by exposing in its relation, which is preserved in a handwritten from 1749, a story that says that the Pisco Valley was, will be and continues to be the sector with the most abundant excellence of alcohol in all of Peru, for that wine that I taste on your arrival.
Also, the Pisco is considered one of the most popular drinks and of great consumption of Peru, whose distillate can be made by each person or family of the place. Also, keep a prize within the Guinness Record for being the liquor with the highest consumption in the territory.
Types of Piscos
The name of this drink has a completely Peruvian and Quechua origin, whose meaning is "Bird", and it comes from the place where the grapes are originally grown for their production. This is the town of Pisco, a port registered since the first map of the South American coast in 1574 by Diego Méndez.
This drink adds years of culture, manufacturing methods and family traditions, which has generated step by step the division of Pisco into different types, depending on the fruit chosen, its flavor and aroma. Some of them are:
- Pure pisco: It is the Pisco obtained exclusively from a single variety pisquera grapes
- Pisco green must: It is the Pisco obtained from the distillation of fresh musts pisco grapes with interrupted fermentation
- Pisco alcoholic: It is the Pisco obtained from the mixture of :
- Pisco grapes, aromatic and / or non-aromatic
- Grape musts aromatic and / or non-aromatic piscoras
- Fresh musts fully fermented (fresh wines) from aromatic and / or non-aromatic pisco grapes
- piscos coming from pisco grapes aromatic and 7o non-aromatic
How is Pisco known in other countries?
El Pisco Peruvian is known in the world through the brand "Biondi ", a multinational company responsible for the creation and distribution of liquor among more than 7 countries around the globe. Also, it is the company that sells the most in the world, due to its character and product advertising.
However, there are other brands from Pisco as:
- the jar
- La Botija Italy
- Pisco limited edition Quebranta
- torontel pisco
Pisco production sites
There are several places belonging to Peru where the cultivation and production of the Pisco, some of these places are the following coasts and departments:
- Lima
- Ica
- Arequipa
- Moquegua
- locumba
- sama
- capline
- Tacna
- Lunahuana
- Pacaran
- Zuniga
- Cañete
Work of Vermouth and Angostura Bitter
These two liqueurs are fundamental part of the drink or cocktail, since they are in charge of giving the drink sweetness and contrast. In principle, the white wine that people refer to as Vermouth, leads the drink to be sweet and silky, on the other hand Bitter, just with a few drops, contrasts the flavors of Pisco and turns it into a intense drink with acid touches.
Nutritional table
To know the amount of calories and sugars that the body is consuming with the cocktail "The Peruvian Captain" it is necessary to know the individual indices of each of its ingredients:
In the case of Pisco, its caloric intake is 210 Kcal for each portion between 150 to 200 ml. It also contains fanschop which attributes 200 Kcal, the Geneva 177 Kcal and navigator about 150 to 170 Kcal.
El Vermouth, which is a macerated white wine, which is used in an amount other than Pisco, has between 100 to 170 calories per 190 ml, a figure that makes 70 for a cane and 80 for a glass of wine pale.
El Angostura BitterIt contains 44.7% of alcoholic content and 49.88% of bitterness or acidity.
In conclusion, the drink made from Pisco and with a sweet touch of Vermouth and drops of Amago de Angostura, contains in 70 to 100 Kcal per cup, contributing in turn, sugars and proteins by 3.5%.
