The Embassy of Peru in Kenya hosted a special event that brought Peru’s national spirit to Nairobi.
The “Pisco, Spirit of Peru” masterclass gave guests a chance to learn about and taste this traditional drink through guided sessions and cocktail making led by Peruvian mixologist Ms. Maria Jose Urmeneta.
The event, held as part of Peru’s Independence Day celebrations, was graced by H.E. Mrs. Romy Tincopa, Ambassador of Peru to Kenya.
Pisco has been made in Peru for over 400 years. The spirit comes from distilling fresh grape juice from recently fermented ‘pisqueras’ grapes. The process follows traditional methods that have been passed down through generations.
What makes pisco special is the eight different types of grapes used to make it. These fall into two groups: aromatic and non-aromatic. The non-aromatic grapes are Quebranta, Black Creole, Mollar and Uvina. The aromatic ones are Italia, Torontel, Moscatel and Albilla. Each grape gives the pisco different flavors.
Ms. Urmeneta taught guests how to make three classic pisco cocktails during the event.
Chilcano of Pisco is a refreshing cocktail that uses 2 ounces of pure pisco, 1/4 ounce of lime juice, three dashes of Angostura bitters (a concentrated plant extract that adds flavour) and 4 ounces of ginger ale with four ice cubes. To make it, you put ice cubes in a glass, pour in the pisco, add the ginger ale, squeeze in some lime and stir gently. Then you add a lime slice on top.
Captain combines 2 ounces of pisco with 2 ounces of vermouth (a fortified wine with herbs and spices) and Angostura bitters. You put ice cubes in a mixing glass, pour in the pisco and vermouth, add three drops of Angostura bitters, then stir for 10 seconds. Serve it in a chilled glass with orange peel and a cherry.
Pisco Sour is made by combining 3 ounces of Pisco Quebranta, 1 ounce of lime juice, 1 ounce of syrup and 1/2 ounce of egg white with four ice cubes. You put everything in a shaker and shake for 12 seconds, then pour it into a glass. The drink is finished with three drops of Angostura bitters on the foam.
The masterclass helped connect Peruvian and Kenyan cultures. Guests learned not just how to make the drinks, but also what pisco means to Peru as a country.
The embassy’s decision to bring pisco to Kenya shows how interest in premium spirits and cocktail culture is growing in Kenya. The exclusive event created the right setting for people to really learn about and appreciate this Peruvian tradition.
