In collaboration with the Peruvian embassy, Le Cordon Bleu London organized a Pisco masterclass. The event, which took place on the evening of March 31st, gave an opportunity to educate attendees about the famous Peruvian spirit, Pisco.
Pisco is a colourless or yellowish-to-amber coloured brandy made in Peruvian and Chilean winemaking regions. It was created by 16th-century Spanish settlers as a substitute for orujo, a pomace brandy imported from Spain, and was made by distilling fermented grape juice into a high-proof alcohol. It is the type of spirit used in delicious Pisco Sour Cocktails.
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This free event, hosted by Le Cordon Bleu, was a fantastic way to learn more about the famous Peruvian spirit.
The event is divided into three parts. We got to try three types of Pisco spirit in the first part: the Pisco Puro Quebranta, Pisco Alcholado, and Mosto Verde.
After a sample of the three types of Pisco, the Peruvian mixologist Gianluca Pavanello demonstrated how to make Pisco Sour, Capitan de Pisco, Chilcano de Pisco, and a specially created fourth cocktail for the event.
The way he demonstrated how these various cocktails were prepared revealed that he is incredibly knowledgeable and well-versed in the subject of spirits. He is also an outstanding lecturer, as evidenced by how he discussed the ingredients and how they should be mixed.
Finally, the night came to a close with a sample of Gianluca Pavanello's Pisco Cocktails.
Overall, It was a fantastic experience because it seemed like a Peruvian Pisco masterclass, and the organizers executed it flawlessly.
