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Hello everyone.

On this page I present a reinterpretation of a famous cocktail, the PISCO SOUR originating from Peru 'which contends with Chile for the paternity of the origin of this cocktail.
I am originally from Monferrato in Piedmont, traditionally recognized as an area of producers of grappa (distillate of grape marc - especially moscato and barbera). In Canelli, my hometown. The Bocchino distillery, my ancient relatives, has existed since 1898. It is therefore natural for me to propose the combination of grappa and sweet & sour-mix.Grappa-sourB-foto The Peruvian Pisco is a distillate of muscat grapes and / or marc which, combined with lemon and sugar, is the origin of the pisco-sour, the national cocktail of Peru.

It is therefore natural to think of replacing grappa with pisco and preparing this excellent digestive. This cocktail is not in the IBA cookbook but I assure you it is an excellent end of a meal.
Watch the video and let me know your opinions.

If you like it, offer me a coffee ... I would be very grateful 😏


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