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“Cocktail School” is dropped at you by Zacapa No. 23 Rum. Listener, I need to discuss to you about getting old in the present day, particularly about solera getting old. You most likely understand it from the high quality wines in Jerez, Spain, and also you’ve most likely observed that it’s grow to be one thing of a development lately in distilled spirits. Properly, for Zacapa No. 23 Rum, that’s all the time been the method — a mix of 6- to 23-year-old rums utilizing the solera methodology — however not solely that. Right here’s what’s tremendous attention-grabbing: That getting old takes place in a few of the highest-altitude amenities on this planet. They name it “the home above the clouds.” And while you begin to get that mixture, that distinctive mixture of solera and altitude, what you find yourself with is an aged rum that’s really distinctive. Right here’s what else is exclusive: the petate weaving on each bottle. They’re handwoven, and I’m a sucker for bottle design, so I wished to level that out. However of us, that’s Zacapa No. 23. The bottle appears to be like nice, the liquid tastes nice, and it’s bought a extremely distinctive story you’ll be able to share with associates. Head to www.zacaparum.com proper now to be taught extra.
In Chila, Peru, there’s a basic hangover dish referred to as Chilca. And whereas a Prohibition-era hangover treatment impressed by fish head soup may make the Chilcano sound like the kind of shot that makes you wince as you knock it again, in actuality, the cocktail is a zesty, refreshing highball that places pisco to nice use.
Right this moment on the “Cocktail School” podcast, Tim McKirdy is joined by Glendon Hardley, a D.C.-based bartender and proprietor of Service Bar, Causa, and Amazonia, to debate the Chilcano. You’ve mastered the Pisco Bitter and Pisco Punch, you’ve impressed your folks with El Capitán, and now it’s time to dive into this zesty, refreshing mixture of pisco, ginger, and lime. Tune in for extra.
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Glendon Hartley’s Chilcano Recipe
Elements
- 4 ounces soda water
- ½ ounce contemporary lime juice
- 1 ounce ginger easy syrup
- 1 ounce Torontel pisco
- ½ ounce Italia pisco
- Garnish: citrus tuile, lime wedge, or lime peel
Instructions
- Over a big spear of ice in a relaxing highball glass, first add soda water.
- Add the remaining substances.
- Garnish with a citrus tuile, lime wedge, or lime peel.
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