Chilean Pisco is slightly lower in alcoholic content and sweeter than Peruvian Pisco, but either make very tasty beverages. Pisco is aged in clay jars or wooden barrels to mellow. It blends well with fruit juices, colas, and can be drunk straight.
It is also used in cooking, in place of brandy.
Pisco Sour from Drink Boy
Pisco Sour - the Vaina is good, too!
Pisco Sour from Recipes of Peru
Yungueño made with Pisco or Bolivian singani
Piscola, also called Perú Libre
- Any cola
- Pisco
- Mix according to your own proportions. Add ice, if desired.
- Eggnog
- Pisco
- Mix according to your own proportions
Enjoy!
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