• 30, 43 oz Pisco
• 10,14 oz Lemon juice
• 1 Slice of ginger
• 1 Spoonful of Powdered sugar
• 3 Ice cubes

 Preparation:

• Add all the ingredients in a liquidizer and liquidize around 30 seconds.
• Pour filtering the mix in a Flute Cup.

• 20,29 oz Pisco
• 1 Sliced Papaya
• 10,14 oz Papaya syrup
• 8 Cedron leaves
• 3,38 oz Lemon Juice
• 10,14 oz Tonic water
• 5 Ice cubes

Preparation:

• In a Tumbler glass (long) add the all ingredients, except tonic water and soak to unify the flavor.
• Fill the glass with ice and pour tonic water while mixing.

• 40 cc Pisco
• 20 cc Pear fresh juice
• 20 cc Raspberry fresh juice
• 10 gr. Blackberry jam

Preparation:

• In a Cocktail shaker add all the ingredients. Shake energetically around 15 seconds.
• Filter with a fine strainer and pour in a Martini Cup.

• 45 cc Pisco
• 30 cc Strawberry juice
• 2 Sliced Strawberries
• 1 Strawberry
• 15 cc Light Milk cream
• 1 Spoonful of Brown Sugar
• 5 Ice cubes

Preparation:

• In a Cocktail shaker with ice, add all the ingredients. Shake energetically around 15 seconds.
• Pour in a glass with ice.
• Decorate with cinnamon and a strawberry.

• 50 cc Pisco
• 15 cc Strawberry juice
• 10 Radish slices
• 5 Albahaca leaves
• 20 cc Cane Syrup
• Mandarin Soda
• 6 Ice cubes

Preparation:

• In a Tumbler glass (long) add the all ingredients, except mandarin soda and soak to unify the flavor.
• Fill the glass with ice and pour mandarin soda while mixing.
• Decorate with a bunch of albahaca leaves the surface.

• 50 cc Pisco
• 1 Red Chili
• 15 cc Lemon juice
• 300 cc Cane Syrup
• Citrus Soda
• 4 Ice cubes

Preparation:

• In a Cocktail shaker with ice, add all the ingredients, except Citrus Soda. Shake energetically around 15 seconds.
• In a Tumbler glass (long) with ice, add the red chili opened and pour the cocktail shaker mix. Add Citrus Soda.

• 50 cc Pisco
• 6 Salvia leaves
• 30 cc Grapefruit juice
• 3 Slices of Fresh Grapefruit
• 30 cc Cane Syrup
• 4 Ice cubes

Preparation:

• In a Cocktail shaker add all the ingredients. Shake energetically around 15 seconds.
• Pour in a glass with ice and filtering with a fine strainer.
• Decorate with a slice of grapefruit and a leaf of Salvia.

Ingredients:

• 90 cc Pisco
• 30 cc Lemon juice
• 1/3 Green Apple
• 1 Slice of fresh Ginger
• 1 Spoonful of Powdered sugar
• 4 to 5 Ice cubes
• A slice of Green Apple, for decoration

 Preparation:

• In a liquidizer add all the ingredients. Liquidize around 30 seconds.
• Filter the liquid with a fine strainer and pour in a Martini Cup.
• Decorate with half a slice of green Apple.

This definition, which covers the production of all Chilean Pisco, has inherent characteristics of either the location of a specific crop or variations in its elaboration process that allow for consumption, according to consumer tastes and preferences. Today, the types of Pisco which are available are the following:

PISCO WHITE/TRANSPARENT: Its main characteristic is that it has not been aged at any time in wooden barrels; thus it maintains a transparent look and maintains the purest grape variety characteristics from it was made and varies only slightly in its elaboration based on the production process.

AGED PISCO: Is a Pisco that, once it has been extracted from the distillate is allowed to sit for a relatively long time (about 540 days), in hardwood barrels of oak or French oak, etc… This allows for the elements present on the surface of the barrels to combine with the aromas of the distillate in order to obtain a harmonious mixture of the typical Pisco aroma with the sweet and vanilla aromas of the wood.

Harvest
The harvesting of the grapes, a process which is carried out by hand, is an integral part of the production process of Pisco. It has to be done at exactly the right moment, which is when the grapes have reached the desired level of sugar content.

Winemaking
This starts with the squeezing of the grapes – just enough so not destroy the seeds or the stalks/stems that could contaminate the juice with unwanted flavors. If this process has not extracted all of the possible juice, the remaining solids are often gently pressed in order to get as much additional juice as possible

Fermentation
This process is used to obtain the wine product. This is achieved by resting the grape juice with yeast which converts the sugars present in the grape juice into alcohol.

Distillation
The distillation process is performed in stills. These stills heat up the wine to a temperature high enough so that the alcohol evaporates and allows it to separate from the wine, but not too high that it evaporates other substances such as water. In order to obtain a high quality alcohol the first and last batches of alcohol obtained from the process are always discarded.

Rest
This is a process in which the alcohol is stored for a period of not less than 60 days, this stage will determine many of the characteristics of the Pisco, These characteristics will not only depend on the length of time that the alcohol is kept but also whether it is kept in wooden barrels or in stainless steel.

Bottling
This is the final stage in the process which at some Pisco stills is still done by hand, which they say also helps in bottling the spirit of the valleys of Chile into each glass bottle of Pisco.