Pisco Recipies– Don’t hate it because it’s fashionable.
Pisco, a clear grape brandy from the stills of South America, is the fastest-growing liquor in the booze biz, and I’ll bet you a round of dry Capitáns that cocktail historians will record this as the season of its breakthrough among norteamericanos. Going into the summer drinking term, it demonstrated considerable momentum, with the Peruvian Association of Exporters boasting that in the first four months of 2011, U.S. sales increased by 210 percent year on year. Granted, there are individual persons who spent a comparable amount of money on bottle-service Grey Goose over the same span of time, but listen to the culture—the dispatches filed from Seattle and West Hollywood and Queens—and look at the aggressiveness of these pisco salesmen. This could be the most determined marketing assault on America’s liquor cabinets since the period, just after World War II, when Smirnoff hitched its wagon to the Moscow Mule.
Pisco Makes the Trip North
PISCO, the clear grape spirit of South America, is emerging from the mist of history and bringing rich freshness to cocktails. In New York and other cities, liquor stores and bars that carried no pisco a few years ago have several now and are adding more, making it the fastest-growing spirit in the country.
The new piscos are a far cry from the famously rustic, hangover-inducing stuff that was previously available. Top-shelf piscos are being made for Peruvian connoisseurs, and these newer entries are feeding the growing export market, often with an assist from American expertise, passion and money.