tag:blogger.com,1999:blog-2676706555611983773.post3220989462205334299..comments2023-11-03T11:31:47.673-03:00Comments on Eating Chilean: Chilean Pisco: “Aguardiente with the flavor of muscatel grapes”Jimhttp://www.blogger.com/profile/01689286618770701205noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-2676706555611983773.post-14916696608050059232012-06-11T10:29:28.825-04:002012-06-11T10:29:28.825-04:00Interesting comment, and a bit odd... until you cl...Interesting comment, and a bit odd... until you click on "algevis" and find that he is Dr. Ali Mezdeği Op, a Turkish cosmetic surgeon specializing in boob jobs. Still, one wonders. :-)Jimhttps://www.blogger.com/profile/01689286618770701205noreply@blogger.comtag:blogger.com,1999:blog-2676706555611983773.post-6680828996212329182011-12-20T13:29:53.500-03:002011-12-20T13:29:53.500-03:00Björn,
Thanks for the correction on guindalo. An...Björn,<br /><br />Thanks for the correction on guindalo. And I agree that your recipe would make an excellent pisco sour. But the recipe above is 100% better than the premixed pisco sour that a shockingly large number of Chilenos drink at home. (Meanwhile, I stick to wine.)<br /><br />ThanksJimhttps://www.blogger.com/profile/01689286618770701205noreply@blogger.comtag:blogger.com,1999:blog-2676706555611983773.post-71653709066392255402011-12-20T11:07:18.930-03:002011-12-20T11:07:18.930-03:00Excellent article, Jim. One minor edit and two com...Excellent article, Jim. One minor edit and two comments:<br />-The liquor made with cherries (guindas) is spelled guindado, not gindado. The pronounciation changes accordingly. <br />-I've never seen pisco sour served on the rocks, neither in Chile nor in Peru.<br />-The best Chilean pisco sour is prepared with limón de pica including some of the peel, in a blender with ice, strained, chilled, and served promptly (it gets bitter if you store it). I first had it years ago at Restaurant Divertimento, close to one of the entrances to Parque Metropolitano in Santiago, but they have since reverted to standard pisco sour prepared in bulk and stored in the fridge - ok, but not great. If you are interested I'll get you the exact recipe.<br /><br />Best regards,<br /><br />Björn (Chilean in Rhode Island)Björnnoreply@blogger.comtag:blogger.com,1999:blog-2676706555611983773.post-62859783524392481552010-08-28T10:28:05.744-04:002010-08-28T10:28:05.744-04:00Thanks. The contributors (me, myself and I) appre...Thanks. The contributors (me, myself and I) appreciate your comment, and also find your blog Ak Sağlık ("health") in Turkish) interesting. <br /><br />Best wishes - JimJimhttps://www.blogger.com/profile/01689286618770701205noreply@blogger.comtag:blogger.com,1999:blog-2676706555611983773.post-65096182686735662010-08-28T03:34:01.945-04:002010-08-28T03:34:01.945-04:00a very successful site. Also very revealing articl...a very successful site. Also very revealing article. Thanks to the contributors.sağlıkhttp://www.aksaglik.comnoreply@blogger.comtag:blogger.com,1999:blog-2676706555611983773.post-55047087399362975862010-08-25T20:38:23.173-04:002010-08-25T20:38:23.173-04:00Sra. Müller,
I'm glad you found it too. And w...Sra. Müller,<br /><br />I'm glad you found it too. And when you bring your husband to Chile he will find many piasanos, especially in the south. When I first arrived I spent 2 weeks at La Torre Suisa in Villarrica (http://www.torresuiza.com/)with a charming couple, Beat and Claudia. <br /><br />Saludos - JimJimhttps://www.blogger.com/profile/01689286618770701205noreply@blogger.comtag:blogger.com,1999:blog-2676706555611983773.post-65282207921820460472010-02-15T10:30:30.198-03:002010-02-15T10:30:30.198-03:00Yeah, I saw that aged pisco the other day as well....Yeah, I saw that aged pisco the other day as well. The 50% stuff must have been a special edition...it was seriously strong. I took a bottle of it over to Buenos Aires when I was living there, made pisco sours and gave everyone terrible hangovers the next day..!Matthttps://www.blogger.com/profile/09900725715325926065noreply@blogger.comtag:blogger.com,1999:blog-2676706555611983773.post-4557996421141305152010-02-07T18:22:07.432-03:002010-02-07T18:22:07.432-03:00Hummm.... I've never seen it, though Alto del ...Hummm.... I've never seen it, though Alto del Carmen Pisco Envejecido at 40% comes in a black box.Jimhttps://www.blogger.com/profile/01689286618770701205noreply@blogger.comtag:blogger.com,1999:blog-2676706555611983773.post-15067622648301364142010-02-07T17:31:20.679-03:002010-02-07T17:31:20.679-03:00I'm really not a fan of Chilean Pisco Sours- t...I'm really not a fan of Chilean Pisco Sours- the lack of the smoothing egg white and angostura bitters makes me realise I'm just drinking lemon juice with 10 kilos of sugar in it. The egg white really mellows the mouth sucking effect of the lemon juice I find.<br /><br />There's a black-boxed Alto del Carmen pisco that is 50%, although I haven't seen it for a couple of years. Maybe it was a special edition..?Matthttps://www.blogger.com/profile/09900725715325926065noreply@blogger.com