Lima, Jul. 09 (ANDINA). Peru’s annual Pisco National Day falls on 24 July this year and celebrates the popular Peruvian beverage, Pisco.
Photo: ANDINA/Archive.
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The event will include two Pisco cocktails perfectly matched with a three course special menu by Chef Alejandro Saravia, on the 25 July, 2013, priced at $60 per head.
Morena Restaurant & Pisco Bar prides itself on being the first Pisco bar in Australia, infusing and macerating their own Pisco to create a variety of flavours, not least the amazing Pisco Sour infused with Coca leaves and the digestive Pisco Emoliente, delighting new and not so new to Pisco.
There are many theories about the origin of the name Pisco, but Peruvians believe it to be from the town of Pisco, located on the coast of Peru, the region where the Spaniards planted the first vineyards.
Peru holds two annual national holidays dedicated to the one cocktail. The much loved national drink brings locals and travelers together for Pisco Sour Day, held on every first Saturday of February, as well as on National Pisco Day, taking place on 27 July 2013.
If you’re lucky enough to be in Peru for Pisco Sour Day, the best way to honour the famous cocktail is by visiting the capital city of Lima, where the fountain in Plaza Mayor swaps water for Pisco, and some 2000Lt of Pisco spouts fresh into celebrating mouths all day long.
With Australia’s first Pisco Bar located at Morena, Sydneysiders can now appreciate the famous cocktail in all its authentic glory much closer to home.
So what exactly is Pisco?
Pisco is a brandy made from 100% white Muscat grapes, known locally as Quebranta varietal produced in Peru and Chile and developed by the Spanish setters in the 16th century.
Pisco Sour is a cocktail that, like Mojito and Caipirinha, has increased in popularity in the United States, Europe and now Australia and is made of Pisco, egg whites, lime and Peruvian bitters
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