Hands up anyone who’s excited for the weekend! This Friday we’re heading south to get a taste of the Peruvian cocktail ‘Pisco Sour’ mixed up by bartender José Luis Valencia at Hotel B Restaurant & Bar.
José Luis Valencia is a professional bartender with 11 years experience from working in various beach bars, restaurants and hotels.
He also has experience from working at local and international events and has been involved in staff training as well as developed courses for bartenders.
In 2014 he worked at “Tales of the Cocktails on Tour” in Buenos Aires as well as the “apprentices” where he was the only Peruvian involved in the event.
Bartender José Luis Valencia. Image Source: Bolsaroundtheworld
He is the creator of the fan page “Cocktail experiences” where he offers bartending courses and tours in Colombia, Argentina and Bolivia.
This year he won the last tournament, “Mixology Challenge Peru 2016” in the Grant’s Whisky category.
Now, as head bartender at the Hotel B, Lima, he has put together a contemporary cocktail list based on fragrances and sensory techniques.
The Pisco Sour
The Pisco Sour is the cocktail emblem of Peru.
Its basic ingredients, such as lemon and sugar (simple syrup) are the same as other popular cocktails like caipirinha, mojito, margarita, White Lady and the drink it is inspired by, the Whisky Sour.
The cocktail called Pisco Sour was created in Lima before 1920, in the Morris’ Bar in downtown Lima.
According to Guillermo Toro-Lira, the Morris Bar opened in 1916 and closed in 1929. The creator of the Pisco Sour was the bar owner, Victor Morris, but since the recipe has never been found it’s impossible to know if the original drink was made of a simple mixture of pisco with lemon juice, sugar and Whisky Sour, or was identical to the recipe of the current Peruvian Pisco Sour.
In 2004, it was declared that the first Saturday of February every year would be the Day of Pisco Sour.
How to make it
- 4 ounces pisco
- 1 oz lime juice
- 1 ounce simple syrup (liquid sugar)
- 1 egg white
- drops of bitters
Pour all ingredients into a glass, except bitters, shake for a few seconds, then add ice and shake vigorously for a period of 8 to 10 seconds. Serve in a chilled glass, and finally add 3 drops of bitters.
Hotel B Restaurant & Bar
The bar & restaurant hosts a lively mix of savvy locals and inquisitive travellers open for coffee, meals, lonche or drinks.
The Grand Room is decorated to recall the bohemian cafes, a traditional hotel bar with stunning pieces of modern art.
The bar boasts a clever selection of South American wines, Peruvian Piscos and fresh seafood. A lively meeting point with a traditional club service.
Oscar Velarde, owner of La Gloria, Lima´s acclaimed restaurant, and advisor to the cuisine at Cicciolina in Cusco, has designed the menu to highlight intense flavours of local fresh ingredients utilizing the freshest produce of Oscar´s orchard, the catch of the day and a wide array of local purveyors.
The menu is a blend of traditional Peruvian ingredients and Mediterranean flavours. The cooking emphasizes traditional techniques, classics updated to focus on the quality of the ingredients.