That is what our friend Melanie Asher did last summer, when she organized a fun and original mixology contest called “Become a Shaman.” Celebrating 2013 as the International Year of Quinoa, Melanie joined forces with the government of Peru, and created this “Iron Chef”- style competition, bringing the best bartenders in the US to Peru, to create all kinds of out of the box cocktails using quinoa and La Diablada, Melanie’s sophisticated Pisco brand.
And guess what? We have the winning recipe to recreate at home! Created by Nectaly Mendoza, from Herbs & Rye restaurant in Las Vegas, this cocktail called Dia-Blanca is almost a dessert in a cup. We can’t wait to try it during this holiday season. Thanks for sharing it with us Melanie!
- 2oz La Diablada pisco
- 2 cups quinoa
- 1 cup cream
- 1 cup condensed milk
- ¼ cup honey
- Cook the quinoa in 1 cup water, 1 cup cream, Nutmeg, cinnamon, all-spice, and bitters. Drain.
- Add condensed milk and honey, heat through, and serve.
- Decorate with whipped cream and raisins.