As if we needed another reason to indulge in this wonderfully tangy and frothy cocktail - each year on the first Saturday of February, Peru celebrates its National Drink, the iconic Pisco Sour. The cocktail has become such an institution and part of the national identity here that Peruvians demanded a day dedicated to the drink they adore. For them, it isn’t only a delicious concoction, but also a symbol of their country and what it has to offer. The simple, yet sophisticated drink is the perfect refreshment for a warm day in Lima; the tang of the lime, sweetness of the sugar, the bite of the Pisco, and the velvety texture from the egg white combine perfectly to create a well-balanced beverage sure to be your new go-to summer drink. A number of fairs and festivals are set to take place in Lima's Plaza de Armas, Barranco, and other areas throughout the city where people will gather together for a day inevitably filled with free-flowing Pisco Sours, music, and partying. We understand that busy schedules, prior arrangements, and living outside of our fine country makes it impossible to attend such events, so we've included our very own homemade cocktail recipe in the spirit of the day! Pisco Sour 2 ounces of Peruvian Pisco Juice of 1 Lime 2 tablespoons of simple syrup 1 tablespoon egg white 1/4 cup ice Bitters Preparation: Combine the lime juice with the syrup and mix to dissolve. Add pisco and ice and blend. Add the egg white and continue to blend until frothy. Pour, add a few drops of bitters, and serve. Contact Aracari today to book your very own Pisco Sour-filled adventure in Peru.
As if we needed another reason to indulge in this wonderfully tangy and frothy cocktail – each year on the first Saturday of February, Peru celebrates its National Drink, the iconic Pisco Sour. The cocktail has become such an institution and part of the national identity here that Peruvians demanded…
The Washington Post shares an interesting article about Peru's ever growing popularity on the international food scene. Here we share excerpts from their article 'Marinated in the Morning, Grilled at Night: The Charms of Peru's Fusion Cuisine'. Peru's Food Scene Featured in the Washington Post Señora Grimanesa, as she is known, has become a mini-celebrity in Lima. She has made TV appearances; she even has her own Web site. But Acurio is one of the country's most recognizable faces. After we arrived at the anticucho cart, it took only seconds for patrons to begin taking photos with their cellphones and lining up for autographs. Acurio is promoting anticuchos himself at his newest Lima restaurant, Panchita, which opened in February. Just a few miles from Grimanesa's cart, the vibe -- and the prices -- are entirely different. Hunks of meat are on display at the entrance of the vast modern space, accented with vibrant red and dark wood. In addition to beef heart, there are anticuchos of beef, salmon, chicken and octopus that cost between three and six times as much as the ones on the street. That, Acurio says, is the point: "Why, if we can go to hamburger restaurants and fried chicken restaurants, why can't we have a wonderful restaurant where anticuchos are the star? If we can have in the mind of people that there are great anticuchos, maybe they will think, 'Let's go eat them on the street.' We try to help each other." Other street foods have made their way onto restaurant menus. Tamales now are frequently available at Lima restaurants. My favorites, however, were picarones, a kind of doughnut made from a yeasted pumpkin or sweet potato dough. Whether you find them late-night on the corner or at the local cevicheria, the ring-shaped fritters are
The Washington Post shares an interesting article about Peru’s ever growing popularity on the international food scene. Here we share excerpts from their article ‘Marinated in the Morning, Grilled at Night: The Charms of Peru’s Fusion Cuisine‘. Peru’s Food Scene Featured in the Washington Post Señora Grimanesa, as she is…
