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Created by: Debra C. Argen

BarSol Pisco

Peru has been making pisco since the 16th century, and experiencing BarSol Pisco, I felt that I was not
only drinking a well-crafted spirit, but also drinking in Peruvian culture and history.
There has been a boom in Latin trends from music, to food, and alcohol over

the past few years, and those trends have carried over into the cocktail world. Pisco, the oldest brandy
produced in the Americas became popular during the California Gold Rush days from 1846 and its
popularity increased in 1915 with the introduction of the Pisco Punch in the United States, and continued
until a little thing called Prohibition came along and ruined everything. Alas, it has only been recently that
pisco is now becoming chic again and is the latest darling of the smart bar set, and thank goodness for that!
Although many people may have heard of the traditional drink the Pisco Sour, how many people actually
know what the ingredients are? Which for a point of reference, a Pisco Sour is made with 3-ounces pisco,
1-ounce fresh limejuice, 1-ounce simple syrup, 1 egg white, and a dash of Angostura Bitters. Okay, so now
that you know what the ingredients are in the Pisco Sour, perhaps it would be a good time to clarify what
exactly is pisco.

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For starters, it is a clear white spirit made from grapes, in single batch copper stills, is categorized as a
grape brandy, and according to strict Peruvian laws nothing else may be added, not even water to reach
the desired 80 proof, 40% ABV.
BarSol Pisco is made at Bodega San Isidro in Peru, one of the oldest pisco producers in the world. BarSol
Pisco Quebranta is made from Quebranta grapes, a non-aromatic grape, that is a mutation of the grape
Prieta or Negra that the Spaniards brought to Peru. Nosing the BarSol Pisco Quebranta in a tasting glass
elicits light floral and fruit, with a sweetness of fresh grape must on the palate, with floral notes, and a
peppery lingering finish.
BarSol Pisco Acholado is an aromatic blended pisco made from three grape varietals: Quebranta, Italia, a
table grape with delicate Muscat flavor and floral aromas, and Torontel that also has delicate aromas.
Nosing the BarSol Pisco Acholado, the floral nose reminded me of violets and honeysuckle, and had an
elegant, smooth finish that lingered on the palate. Although I enjoyed the BarSol Pisco Acholado in
cocktails, I also found it to be very nice served chilled over ice.
Creating cocktail and culinary recipes with BarSol Pisco Acholado and BarSol Pisco Quebranta is a dream
ingredient, as pisco is very versatile and works well mixed with a variety of liquors and liqueurs.
Luxury Experience's Mesmerized is a delicious cocktail made with a blend of BarSol Acholado Pisco,
Hynotique, Melon Liqueur, and Coconut Water that will indeed mesmerize you.

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Luxury Experience's Mesmerized

1.50
Ounces
BarSol Acholado Pisco
0.25
Ounce
Hypnotic
0.25
Ounce
Melon Liqueur
1.50
Ounces
Coconut Water with Pulp
Lemon twist for garnish
Chill martini glass. Add all ingredients with the exception of the lemon to a metal shaker with 6 ice cubes.
Shake hard until can is frosty. Strain into the chilled martini glass. Garnish with the lemon twist.
The inspiration for Luxury Experience's Hola! cocktail, was the Latin fusion between North and South
American cultures featuring BarSol Pisco from Peru, Xtabentun a Mayan honey anisette liqueur from
Mexico, and Acerola juice from Brazil. Put on some music and your dancing shoes, as you say hello to
Hola!

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Luxury Experience's Hola!

1
Ounce
BarSol Quebranta Pisco
1
Ounce
Xtabentun
1
Ounce
Freshly squeezed lime juice
1
Ounce
Acerola juice
Lime wheel for garnish
Add ice to a mixing glass, and all ingredients with exception of the lime wheel. Shake briefly and strain into
a rocks glass filled with fresh ice. Garnish with the lime wheel.
The bounty of the season was the inspiration behind Luxury Experience's Autumn Harvest, a delectable hot
cocktail that is perfect to take the chill off a cold autumn evening.

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Created by: Debra C. Argen

Luxury Experience's Autumn Harvest

0.75
Ounces
BarSol Acholado Pisco
0.75
Ounce
BarSol Quebranta Pisco
0.50
Ounce
Laird's Blended Applejack
1.50
Teaspoons
Fee Brothers Spice Cordial Syrup
3
Ounces
Cider
2
Ounces
Fresh squeezed Orange Juice
Cinnamon powder
Cinnamon stick with orange twist for garnish
Add the BarSol Acholado Pisco, BarSol Quebranta Pisco, and Laird's Blended Applejack to an Irish coffee
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glass. Heat the cider, orange juice, and Fee Brothers Spice Cordial Syrup in the microwave or on the stove,
and our into the Pisco/Applejack mixture. Sprinkle with cinnamon powder, garnish with cinnamon stick
wrapped with an orange twist, and serve hot.
To create the cinnamon stick wrapped with an orange twist, add a small amount of the Fee Brothers Cordial
Syrup to a pan with an orange peel. Heat the orange peel in the syrup to soften it a bit. Remove the orange
peel from the syrup and wrap around the cinnamon stick. Set on parchment paper to dry.
BarSol Pisco also is a nice addition to culinary recipes, and Luxury Experience's Spirited Shooters are the
perfect accompaniment to serve with cocktails or to serve as a first course.

Luxury Experience's Spirited Shooters

2
Ounces
BarSol Acholado Pisco

Cup
Frozen or fresh calamari rings

Cup
Frozen or fresh medium shrimp

Lime, zest

Ounce
Limejuice, freshly squeezed
1
Garlic clove, minced
Method: Add the BarSol Pisco to a small saucepan and bring to a boil, and then add the calamari and
shrimp. Simmer for 3 minutes, remove from heat and let cool. Add the lime zest, juice, and minced garlic
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and marinate in refrigerator for several hours in a covered glass jar.
Sauce Ingredients:
2
Ounces
Ketchup
1
Tablespoon
Horseradish

Teaspoon
Worcestershire Sauce
1
Garlic clove, minced
Hot Sauce, to taste
1
Ounce
Limejuice, freshly squeezed
Method: Mix all sauce ingredients together. Remove seafood from the marinade and set aside. Add
marinade to the sauce, and stir to blend.
Presentation: Add a mix of the seafood to 4-5 shot glasses, add sauce and garnish each glass with a
shrimp.
Luxury Experience's Pisco Sour Sorbet is a lovely palate cleanser to serve between courses and is also
perfect as a light dessert served with fresh fruit salad.

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Luxury Experience's Pisco Sour Sorbet

Cup
Lime zest, green part only (approximately 3-4 limes)

Cup
Sugar
Method: In a blender, add the lime zest and sugar and process until the zest is fine and incorporated into
the sugar (approximately 2 minutes).
Add 12 ounces (1.5 cups) of water to the lime and sugar mixture in the blender and liquefy for another 2
minutes. Pour mixture into a saucepan, add 1 cup of sugar, and let simmer for 3 minutes or until sugar is
completely dissolved. Add 2 ounces (1/4 cup) of freshly squeezed limejuice and 18 ounces (2 cups) of
water to the mixture and let cool.
4
Ounces (1/2 cup)
BarSol Acholado Pisco
4
Dashes
Angostura Bitters
1
Egg white
Add the BarSol Pisco, bitters, and egg white to the cool lime mixture. Whip the mixture until the egg white is
foamy. Pour into a plastic airtight container and freeze for several hours. When the mixture is partially
frozen, remove from the container, and blend in food process or blender until light and fluffy. Return to the
plastic container and freeze overnight. Presentation: Pisco Sours are served with a dash of Angostura
Bitters, so for an added Pisco Sour visual add a tiny dash of Angostura Bitters on top of sorbet and serve.
Gather some friends together, and experience BarSol Pisco where you taste history in every sip!

BarSol Pisco is imported by Master Merchant, LLC.

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Created by: Debra C. Argen
Emira Zuckerman
Master Merchant, LLC.
14310 NW 16th Street
Pembroke Pines, FL 33028
Telephone:
+1-768-229-6324
www.BarSolPisco.com
Brand Ambassador: Diego Loret de Mola
Telephone:
+1-203-316-0624
Email: DiegoL@barsolpisco.com
November 2007. Luxury Experience. www.LuxuryExperience.comAll rights reserved.

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