#pisco

[el-zorro-chile]

San Bernardo, Chile

[the-uncharted-cookbook]

Descendant

Demerara rum, pisco, cachaça, pineapple juice, lemon juice, lime juice, honey syrup, grenadine, and a dash of bitters

"No, they weren't zombies. They were people, or they used to be."

Nathan Drake pulled out his journal and flipped to a page labeled Scare O' Meter. He turned it to me and pointed to a drawing right between a "demon sasquatch" and Sully's mustache: a crudely sketched rendition of a terrifying creature hunched over and baring sharp teeth, aptly labeled "slippery naked guy."

He explained that the legendary El Dorado wasn't a city of gold at all, it was a golden sarcophagus. Whoever was buried inside had some kind of viral infection that changed people, mutated them into terrible, rage-filled monsters. This mummy was worshipped for its great "power" and sealed in gold inside a place of reverence. Spanish conquistadors found El Dorado in the heart of the Amazon in the 16th century and stole it away, bringing it halfway across the Pacific Ocean to an uncharted island as far away from civilization as possible. They paid greatly for their theft. The sarcophagus was opened and the Spaniards were infected, mutating into creatures no longer human. Over the past 400 years, with each new generation born, the descendants of those Spaniards devolved further away from humanity.

A shudder ran through me as Nate finished his tale. El Dorado is at the bottom of the Pacific Ocean now, hopefully lost forever. But the descendants... they're still out there, somewhere.

Naturally, the Descendant is a riff on the infamous and dangerously delicious Zombie cocktail. The Zombie was invented by Donn Beach in 1934 and was an immediate sensation, jumpstarting the tiki craze of the 1930s. Its original recipe was a closely guarded secret until relatively recently which forced imitators to improvise, often to disastrous results. The Descendant is based primarily on the midcentury Zombie recipe written by Donn for Louis Spievak's 1950 book Barbecue Chef. Three different South American spirits are used in the Descendant to showcase El Dorado's Amazonian roots: Demerara rum from Guyana, pisco from Peru, and cachaça from Brazil.

DESCENDANT

1 oz. aged Demerara rum (El Dorado 12) 1 oz. Peruvian pisco (Barsol) 1 oz. cachaça (Novo Fogo) 1 oz. pineapple juice 1 oz. lemon juice 1 oz. lime juice 0.5 oz. honey syrup 0.25 oz. grenadine 1 dash Angostura bitters Combine all ingredients in a cocktail shaker with pebble ice or crushed ice. Shake and dump directly into a Zombie or chimney glass. Garnish with fresh mint, slapped to express the oils.

As always, the types of spirits you use are important for the flavor profile of the cocktail. For the aged Demerara rum, I use El Dorado aged 12 years but Pusser's British Navy Rum, Hamilton 86, or other aged El Dorado rums will serve just as well.

A Peruvian pisco is preferred over a Chilean one. Each country has specific requirements for pisco production and distillation. Chilean piscos are often distilled multiple times and then watered down to proof while Peruvian piscos are bottled directly from the still. This means Peruvian piscos often have more depth and flavor than their Chilean counterparts. However, if you find the flavor of Peruvian pisco too potent, a Chilean pisco may suit your taste better. If you'd like other uses for pisco, I recommend a pisco sour.

For cachaça, my number one recommendation is the fantastic brand Novo Fogo. Their Silver cachaça is what I use and is the easiest to get your hands on, but I wouldn't hesitate to try the Chameleon or Barrel-Aged expressions if you can find them. Not only does Novo Fogo make delicious spirits, but they operate the Un-endangered Forest Project and are dedicated to rehabilitating the Atlantic Forest in Brazil, which has been decimated by deforestation.

As mentioned previously, store bought grenadine will be much more syrupy and sweet than making your own, so homemade is recommended. It's a fast and easy process and all you need is pomegranate juice and sugar (although pomegranate molasses and orange blossom water help provide more depth and texture). If you do use store bought grenadine, adjust the amount of honey syrup you use to balance out the sweetness.

The Descendant uses honey syrup and grenadine in place of the Demerara syrup and passionfruit syrup (or fassionola) used in the midcentury Zombie recipe. I chose these ingredients for the Descendant because they taste great, they can be found in other recipes in the Uncharted Cookbook, and they're more readily available and easily made. However, if you have Demerara syrup or fassionola on hand, feel free to swap those in instead and see which you prefer.

The recipes for honey syrup and grenadine can be found here.

[cocktailcatalog]

Cuento del Diablo

*Chili-Infused Pisco Quebranta* Infuse the pisco with 5 fresh, red Ají Limo chillies, seeds and veins removed, in the same for 2–3 weeks. How long you leave it to infuse depends on how spicy you wish the pisco to be.

[radioprinz]

Darius (alias Dr. Raul Aguirre) having a drink -Part XXV-

[zaimonart]

Quick doodles of my fan designs for some characters and Stands in Rey Infinito based on their descriptions on the Jojo Wiki.

[paulpingminho]

[rebe90]

día 6 en Chile

Tomo Pisco sour en el restaurante.... hui muy alcohólico 😯

Tenemos una habitación donde la cama se puede mover para que puedas correr hacia el armario en el otro extremo de la habitación. 😆🤣

[chaoticwomanlove]

Last night having a blast😋, eating pizza and drinking piscola with friends😊

[acocktailmoment]

A Pisco Cocktail !

Ingredients:

2 OZ. Pisco (B&B uses Capurro)

1 OZ. Fresh Lemon Juice

2 OZ. Miso Carrot Cordial

1 OZ. Soda Water

______________________

Miso Carrot Cordial

250G Sugar

250G Carrot Juice

50G White Miso

60ML Grains of Paradise Tincture

______________________

Grains of Paradise Tincture

11 1/4G Grains of Paradise

375ML Everclear

Garnish: Fresh Parsley and dehydrated Lemon Wheel

Preparation:

Add the first 3 ingredients to a shaker. Shake with ice, then double strain into a an ice-filled glass. Add soda water and garnish.

MISO CARROT CORDIALIn a blender, combine the sugar, carrot juice (store-bought is fine), and white miso paste. Blend until the sugar is dissolved. Fortify the syrup with the grains of paradise tincture. The cordial will keep for a week and a half in the refrigerator.

GRAINS OF PARADISE TINCTUREGrind up the grains of paradise and add to the everclear, allowing it to sit for a day. Then filter out the grains by pouring the liquid through a coffee filter and into a bottle. This will keep indefinitely.

Recipe: Caleb Landry and Adam Sousa, Blyth & Burrows, Portland, Maine.

Photo: Anthony DiBiase.

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.  

[selbstgemacht-derfoodblog]

Wie wäre es zum Einstieg ins Wochenende mit einem Cocktail? Der peruanische National-Cocktail Pisco Sour wird ganz einfach mit frischer Limette, Eis und Zuckersirup gemixt; das Rezept ist eine super erfrischende Drink Alternative zum Whisky Sour und schmeckt herrlich nach Sommer!

[el-zorro-chile]

San Bernardo, Chile

[pedropascalito]

If Chile had a brother you could call it Peru and then they could be ChiChi & RuRu

Oh this would be a disaster! They’d never stop fighting over who makes the best Pisco! 😜

[idibujos]

[desiredtastes]

Cocktails & Salchipapas 🍹🌭🍟 Thank you @moisesbartender_ 😊 📍Jr 28 Julio, 203, Barranco, Lima, Peru 🍸@garrisonperu #Tiki #Rum #Pisco #Whiskey #PiscoSour #Cocktails #Bartender #Mixology #Salchipapas #Fries #Sausage #Drinks #CraftCocktails #GarrisonBar #Lima #Peru #Barranco #Bars #CocktailBar #Travel #Food #SoloTravel #WomenWhoTravel #SouthAmerica #SoloFemaleTravel #DesiredTastes (at Garrison Bar) https://www.instagram.com/p/CpJAgAzJCx-/?igshid=NGJjMDIxMWI=

[radioprinz]

Darius (alias Dr. Raul Aguirre) having a drink -Part XXIV-

[aroundtheworldin214days]

February 7, 2023 - Tololo winery and vineyard. The winery also produces Pisco.