National Pisco Day in Peru: cocktail bar with Pisco as the protagonist

The classic version, on the other hand, is committed to the essential, with pisco, lemon, clear and a few drops of Angostura, in Martini Cup. To these options is added the Humantay, a fresh and spicy cocktail that mixes pisco, grapefruit, ginger and lime, ideal for those who seek a more citric and aromatic profile.

These drinks accompany a Modern Nikkei Kitchen Proposalwhich fuses flavors from Japan and Peru with techniques and ingredients from other Asian traditionssuch as the Thai or the Korean. Address: Pampa 1391, Belgrano.

Mona point

The letter of Mona point It has him Khorasan exclusive cocktaila balanced and aromatic mixture that combines pisco barsol with red grapefruit juice, fresh raspberries and a delicate spicy nuance provided by the chilli.

Mona point – Khorasan (3)

Exclusive Khorasan cocktail in Mona Punto.

This drink is part of the author’s letter created by Mona Gallosi And it arrives at the table in a bottle with the cocktail ready for the diner to serve it and a Chilli garnish so that the visual and the spicy are present in it.

Mona point – spaces (1)

The bar, located in a Old factory restored in the heart of Chacaritait is distinguished by its Industrial aesthetics with scenographic touches. The gastronomic proposal offers ideal dishes to share, such as the Patagonian trout with noisette butter, coconut milk and avocado. Address: Fraga 93, Chacarita.

So much

So muchthe restaurant created by the Chef Gastón Acurioinvites to enjoy Peruvian cuisine in a warm environment, where traditional recipes are combined with International flavors. To complement, the head Bartender Hugo de la Silva has created a cocktail letter in which the pisco, Peruvian culture symbolIt has a prominent role.

So much – Pisco tasting

Pisco tasting – so much.

Among the options, there is a tasting of macerated pisco with varieties such as cardamom pisco, infused with cardamom and mixed with lemon juice, simple and clear eggs; The Pisco Hibiscus, with cold -infused Hibiscus and syrup of dehydrated flowers, and the pecatón, macerated with silt and pink pepper perfume.

The proposal includes classics such as Pisco Sour and Chicha Sourtogether with original creations such as how such Chela!, which has a pisco infused with peach, passion fruit, orange and sparkling of Ananá with ginger and beer; The soda of Huacatay, with Pisco macerated with Huacatay and Cardamomo, liquor of Saúco, sparkling and apple foam and basil, and the pisco punch of fruits, prepared with Torrontés wine and puree of seasonal fruit.

Grau Cebichería

In Grau Cebicheríathe pisco is a flagshipand it is served in impeccable versions, ideal to open the appetite and accompany the tasty recipes of the letter.

Grau Cebicheria – Bar

Grau Cebichería space.

He Classic pisco sour It is prepared with pisco tabernero, lime juice freshly squeezed, simple syrup, egg white and a few drops of Angostura bitter. Balanced and refreshing, it is the perfect cocktail to pair a typical cebiche or a Lima cause.

Grau Cebicheria – Pisco Sour Classic

Classic Pisco Sour in Grau Cebichería.

Another unmissable option is the Pisco Sour de Maracuyáwhich adds natural pulp of this tropical fruit to the traditional mix, achieving a more fruit and aromatic version, to pair with medium intensity dishes such as tacu tacu to the male. They are served in Copa Coupé and in addition to the Pisco Tabernero, they also have other labels for an additional cost. Grau opened its doors last May in the heart of the supply, by the hand of chef Raúl Zorrilla Porta, one of the great referents of Peruvian cuisine in Buenos Aires. Address: Vieja 3372, supply.

Free air

In Free airan urban garden located in the heart of Belgrano, the Buenos Aires cuisine is combined with an atmosphere designed to enjoy without trouble. From the bar, the Head Bartender Sebastián Mercado accompanies this philosophy with a Selection of classic and author cocktails.

Free Air_435439

An outstanding is the Pisco Sourprepared from Traditional Pisco Peruano Barsola broken grape distillate recognized for its purity, structure and fruit notes. This classic also carries fresh lemon, simple and clear eggs, which brings the characteristic foam. It is served in low cup with bitter drops. In citrus profile and dry final, shelter with the portions of the letter, as with the cured trout, the bird pate or the tortilla of the day. Address: AV DEL LIBERADOR 6327, Belgrano.

Free Air_pisco

BARN

In Rincón de Milberg, Barn proposes a kitchen of authentic flavors in a sustainable environmentintegrated into a natural environment. The bar, located in the heart of the main hall, is distinguished by its visual presence and a structure that accompanies the restaurant’s proposal.

Granero Space

There, the Pisco is the soul of classic and author cocktailsprepared with first -line and technical distillates. This is the case of the pisco whose dry structure and fruity notes provided by the distillation of the broken grape, define the profile of each cocktail. In the case of the Pisco Sour, the fruity notes, marked acidity and creamy foam balance freshness and volume. Ideal to contrast with dishes such as the flambed Camembert or the cheese table with artisanal sweets, in barn each cocktail express identity from the first sip. Address: Olivares 190, Rincón de Milberg, Tigre.

Cocktail bar

In barn, the pisco is the soul of classic and author cocktails.

Chalaca bar

Chalaca barthe acclaimed Cebichera bar of Gastón Acurio that transports the flavors of the port of Callao to Buenos Aires, is distinguished by its genuine Peruvian proposal.

Chalaca bar

Among its unmissable, the cocktails occupies a special place with Three versions of the classic Pisco Sour. They offer the traditional recipe with Pisco Quebranta, a tempting passion fruit option and a surprising alternative of Chicha Morada.

Chalaca Bar – Pisco de Chicha Morada 1

Chalaca Bar – Pisco de Chicha Morada.

Served in the glass, these cocktails are the perfect pairing to enjoy the wide letter of Barra Chalaca, ideally accompanying its causes, the fresh cebiches or the piqueos, such as the Wantacos, a kind of tacos with trout tartar and nikkei avocado, in a true feast of Peruvian flavor. Addresses: Arévalo 1392, Palermo; Montañeses 2599, Belgrano.