La Madrina Pisco

Pisco Sour

Ingredient

  • 3 parts La Madrina Pisco Quebranta
  • 1 ½ parts simple syrup
  • 1 part fresh lime juice
  • 1 egg white

How To Serve

  • Shake vigorously in a cocktail mixer with 5 ice cubes
  • Strain and serve in a frosted glass
  • Top with 2 drops Angostura Bitters

Invented by

Invented by American ex-pat William Morris in Lima in the 1920’s and later becoming the National Drink of Peru. It was perfected by Jorge Arbulu at the prestigious Bar Ingles at the Hotel Country Club. Peru celebrates Pisco Sour Day the first Saturday in February.

Pisco Punch

Ingredient

  • 2 oz. La Madrina Pisco Torontel
  • ½ oz. fresh lime juice
  • ½ oz. pineapple gum syrup
  • 3 oz. fresh pineapple juice
  • Pineapple chucks

How To Serve

  • Mix Pisco, lime juice and pineapple syrup in large glass
  • Add 5 ice cubes and 3 ounces pineapple juice
  • Stir and add pineapple chucks

Invented by

Invented at the Bank Exchange in San Francisco during the Gold Rush, it was the pride of San Francisco. The recipe was secretly guarded and rarely imitated. It became the drink of choice and inspiration of writers such as Rudyard Kipling and Mark Twain.

Chilcano

Ingredient

  • 6 parts ginger ale
  • 3 parts La Madrina Pisco Acholado
  • 1 part simple syrup
  • 1 part fresh lime juice
  • 2 drops Angostura bitters

How To Serve

  • stir and serve in a frosted glass with ice cubes, garnish with lime

Invented by

Legend has it that Italian immigrants to Peru invented the Chilcano in the early 1900’s as their version of the “buon giorno”. It was popularized by the famed mixologist and country club manager Augusto Ganoza. Every year, Peru celebrates Chilcano Week the second week of January.

Capitan

Ingredient

  • 1 ½ oz. La Madrina Pisco Mosto Verde Torontel
  • 1 ½ oz. sweet vermouth
  • 2 drops Angostura bitters

How To Serve

  • Mix ingredients in a cocktail mixer
  • Add 5 ice cubes and shake well
  • Strain into frosted martini glass

Invented by

A variation of the Manhattan cocktail that utilizes Pisco instead of whiskey. It is said that it was created in the 1920’s at Lima’s Gran Hotel Bolivar due to Prohibition and the resulting lack of American Whiskey in Peru.

Why Choose Us

What Makes our Pisco Special ?

  • The distillery is located on the same property as its vineyards and contains crushing equipment, fermentation tanks, its copper pot stills, holding tanks and bottling equipment.
  • It is here that La Madrina’s handpicked grapes are cleaned, de-stemmed, pressed, fermented and distilled.
  • La Madrina is able to produce consistent, high quality Piscos because its controls every phase of the process to their exacting standards.
  • La Madrina’s quality and consistency is due to the use of the highest quality grapes, as well as the high quality processes and standards that have been used in the distillery for decades.
  • La Madrina is artisanal and hand crafted with limited production, not mass produced like other Piscos. Distillation occurs only during March or April after the fall grape harvest.
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Call Us

(949) 680-9474

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Email Us

info@lamadrinapisco.com

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Our Address

18302 Irvine Blvd. Suite 150

Tustin CA 92780

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