It’s not often you receives an invitation from an Embassy – especially not one that offers an evening of drinking and cocktail making. So it would have been rude to miss an evening hosted by the Peruvian Embassy at a West End hotel to learn more about Pisco, the national drink.
Usually as these sorts of dos you collect a glass from a waiter and wander round taking in the delights of various displays. Not so on this occasion as we were seated in a large conference room. We were clearly going to have to work for those drinks.
I chatted to my companion and we tried not to play “name that tune” from the distant pan pipe music or remember that Fast Show sketch. It did feel as if we had been transported to another continent and another era though. After a while gazing at the tempting set of four glasses in front of us which had covers on (a subtle “hands off”) and resisting the urge to tuck into the crackers, brownie (complete with fudge sauce) and cookie which sat before us – the session began.
The Ambassador did a brief introduction and then a lovely, smiley lady – a university professor, official taster of Pisco and upholder of the regulations and standards for the drink – started telling us all about the history of the spirit. Another lady – in an amazing grey, red and black Pucci-style jacket – provided a translation of the Spanish every few sentences.
And this is what we learned (please remember this as it will come in handy next time you attend National Pisco Day which takes place in London each February):
• There are eight Pisco grapes – all from coastal towns South of Lima
• “Pisco” comes from the Paracas word for “bird” and was also used for the potters in the region
• Peruvians drinks an awful lot of Pisco
• In 1531 there was a decree to ensure that vines were bought into Peru
• In 1572 the town of Pisco was established on the river of the same name
• Until 1760 Peru was the biggest producer of wine in the Americas
• Peru has many Pisco bars (not to be confused with disco bars)
• There are three varieties – pure (one of the eight grapes), blended and green grape juice
• There are 400 producers in Peru making 8 million litres pa and generating USD 3.7 million
• There are 80,000 cooking students in the country and it was voted “Best Gastronomic Destination” recently
• Peru is also a bit of an economic power house – it’s GDP has grown by a factor of three and its exports by six recently (can we borrow your Government please?). And guess what, the UK is the second largest investor there.
Then it was time to tackle the four glasses of diamond clear liquid in front of us. First we were directed to smell the samples to see if we could detect the various flavours – including apple, peach, heather, leather, honey, lemon grass and cinnamon. At 40 proof, I am afraid that whilst I could discern some differences I was overwhelmed with the strong brandy spirit. We then had a chance to taste each one using the “little kisses” approach. Clearly, I am not a connoisseur. But I perked up when directed to taste the Pisco with some of the brownie – but only when I had some of the fudge sauce as well. Now we’re talking!
Then one of Peru’s most famous bar men took over to show us how to make four of the most popular Pisco cocktails – while a team of mixologists made up the drinks for the large number of people sat at the tables.
Pisco Sour – I admit I have had some of these in an East End cocktail bar. I don’t remember much about the evening as it happens. This drink contained lemon juice, syrup, egg white and Angostura Bitters. We were told that street traders offered this drink at bull fights during the prohibition.
Chilcano – Apparently, the Italians created this one and called it originally “Buongiorno”. Ginger beer with more lemon and Angostura. The chaps sitting next to me really liked it.
English Captain – This one was mixed with red cinzano vermouth.
Chorrillano – Made by the Swiss with fresh strawberries and a glorious pink colour.
The evening ended with a preview of a new advert that captures the essence of the country. After all those drinks, I was beginning to contemplate a trip there. My companion, on the other hand, was keen to make an exit so that we could drink some more familiar cocktails.
