Salud to the best year yet!

It’s finally here. Our last post of the year! Tomorrow I will be heading to Times Square to try to see the ball drop for the first time in my life, and catch a glimpse of Lady Gaga and Justin Bieber. There, I said it. I think it will be funny and a New Years to remember. But before that, we need to get all geared up for those hours standing  in the cold, and here are the drinks I plan on having with my friends. As you would expect, they are made with Pisco, our very own Peruvian brandy. If you haven’t tried it yet, despite our multiple persuasion strategies, this is the time to do it. Maybe your New Years resolution should be to be adventurous and try new things!

The recipes were given to me by my friend Melanie Asher, Pisco producer extraordinaire, creator of the La Diablada and Macchu Pisco brands, which you can find in many countries now, the US being her main market. In Peru most people toast with champagne at midnight, but follow the celebration with many Pisco cocktails, amongst other spirits. We also have the 12 grapes tradition (eating one grape and making one wish for each ringing of the 12 o’clock bell). A lot of people run around the house with bags to attract lots of travelling in the coming year, and another big tradition of more humble origins is to make a ragged doll with old clothes, and burn it at midnight, to destroy all the negative things of the past year. Whatever your New Years good luck charm may be, these drinks will be the perfect way to make it merrier and welcome 2012 with the highest of spirits!

Don’t forget that you can still download our free ebook 6 Christmas Treats, so you get a final chance at making these holiday dishes for your New Years celebration. Happy New Year for you all. May all your wishes come true this year, and may you grow and help make the world a better place every day. Salud, dinero, y mucho mucho amor!



3 ounces of Pisco

2 1/2 ounces of carob syrup (algarrobina)

2 ounces of milk

1 unit of egg yolk (optional)

4 ice cubes

Ground cinnamon

Mix all ingredients in a blender, serve and decorate with the ground cinnamon.



2 parts Pisco

1/4 part lime juice

Ginger Ale, Sprite, or 7Up, very cold

A dash of bitters

Put everything in a tall glass, stir, and enjoy.




Pisco Punch (Malabar bar and lounge)

1 1/2 parts Pisco

1 1/2 part mineral water

3/4 parts lime juice

1 part pineapple syrup made by boiling flesh of one pineapple with a litre of water and 1 kg. sugar, then leave rest until cold

Build in over ice cubes in a large wine glass, garnish with candied pineapple and maraschino cherry.


  1. Que rico!!! I’ve got to to add these to my drink-making repertoire! LOL Having an amazing New Year!!


  2. Nice!!!! Of course I’ll have a pisco sour to celebrate the begining of 2012!
    Congrats on the great success you achieved this year… obviously you’ve done a lot of work to promote peruvian food… so good that my wife is cooking some Aji de Gallina and Flan right now for lunch.
    Keep up the good work and have an amazing 2012!!!!

  3. Have a blast! Stay safe, warm, and joyous. Happy New Year!

  4. I’m leaning towards the Pisco Punch. Sounds so refreshing. Que rico!

  5. Se ven todas deliciosas!! Y con lo que me gusta el pisco!

  6. i hope you had a wonderful time in Times Square! you’re a brave soul. I wouldn’t dare muster that crowd! Great drink choices. That pisco intrigues me!

  7. Times Square on NYE is one of my to- do things before I turn 40! How was it? I would have totally wanted to see Bieber too! 🙂 I never tried Pisco butthe Chilcano drink sounds fantastic! Can it be purchased in the states easily?

  8. Question: under the Chilcano recipe, you listed a “dash of bitters,” What do you mind with that?

    Best regards,

    PS. great pics


  1. […] one of the 20 most interesting food experiences in the world. In 2010, its bar -where the original Pisco Punch created over 100 years ago in San Francisco is served- was praised by the same publication as […]

  2. […] In Peru this dessert is no less popular than anywhere else, and chefs have a lot of fun using our local ingredients to enhance it. Today, for example, I have made a carob syrup (algarrobina) crème brûlèe. Carob is a tree found in many parts of the world, and is an important component of Peruvian gastronomy. Abundant in the north of the country, its wood was used to cook and transfer its particular aroma to the food. It is also fed to goats to make their meat extra tasty, and the syrup is used in countless dishes, and in one of our flagship cocktails, simply called Algarrobina. […]

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