Podcasts about Pisco sour

Welcome to another episode of The Spill, where Arsenic Culture dives deep into the boozy drama behind Pisco, a brandy-like spirit that's at the center of a long-standing rivalry between Peru and Chile. Matt, Jason, and Kendra sip, squabble, and sort through history, origin myths, and flavor notes to figure out: who actually owns Pisco?If you've ever wondered what makes Pisco different from brandy, why South Americans take it so damn seriously, or whether the Pisco Sour is Peruvian or Chilean, this one's for you.Hit that like button, throw us a sub, and tell us your favorite underdog booze in the comments.#Pisco #PiscoSour #SpiritsCulture #ArsenicCulture #BoozeWarshttps://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

The investigators head to Peru to join a mysterious expedition. Watch the video here: ⁠https://youtu.be/K42DPqLsOXg For a limited time, use code "TFC" to save 15% on Cthulhu products at ⁠chaosium.com⁠. Access exclusive podcasts, ad-free episodes, and livestreams with a 30-day free trial with code "GCN30" at ⁠⁠⁠jointhenaish.com⁠⁠⁠. Join Troy Lavallee, Joe O'Brien, Skid Maher, Matthew Capodicasa, Sydney Amanuel, and Kate Stamas as they tour the country. Get your tickets today at ⁠⁠⁠https://hubs.li/Q03cn8wr0⁠⁠⁠. For more podcasts and livestreams, visit ⁠⁠⁠https://hubs.li/Q03cmY380⁠⁠⁠. Watch new episodes when they premiere every Friday at 8PM ET on ⁠⁠⁠youtube.com/theglasscannon⁠⁠⁠, starting July 11th. Learn more about your ad choices. Visit megaphone.fm/adchoices

Eigentlich ist die ImmobilienWirtschaft zurzeit geschlossen, weil der gute Piet im verdienten Urlaub ist. Aber irgendjemand muss sich ja um die Pflanzen dort kümmern...und auch um die Getränke. Als Ron an diesem Abend in die Bar geht, um seinen Pflichten nachzukommen, ist er nicht allein. Dort sitzt bereits Andreas Schulten und genießt einen Pisco Sour. Im Handumdrehen gesellt sich Ron dazu und die beiden kommen vom Hundertsten ins Tausendste – von Politik bis hin zu Warhammer und Regenwürmern. Wenn ihr mehr über Andreas Schulten erfahren wollt, hier entlang: https://www.linkedin.com/in/andreasschulten/ Noch mehr Ron und on-geo findet ihr hier: Ron: https://www.linkedin.com/in/ron-hess/ on-geo: https://de.linkedin.com/company/on-geo-gmbh Der Podcast wird produziert und unterstützt von on-geo GmbH ( https://on-geo.de/ ). Die Musik macht Richard aka © moony ( https://on.soundcloud.com/UJjGfkQWSorgyAMi9 ). Die Soundeffekte kommen von © Pixabay.

What does it take to launch a Pisco brand in a country that looooooves Pisco, vs. a country that's still figuring out what to make of it. That's what Alex Hildebrandt, founder of Suyo Pisco is here to talk about. He sits down with the gang to talk about growing up with Pisco all around him, the drink's rich history in Peru, the care that goes into these grapes and the unique challenges of launching a brand in a spirit's home country, vs. in the United States.Plus, Damon is going to London soon, which means he'll be able to check one more site off his ancient aliens bucket list.Follow Suyo Pisco on instagram at @suyopiscoLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, video podcasts, access to pre-sales and drink recipes from all our guests. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout. Don't forget to click SUBSCRIBE and RATE the show if you can. 

Cada primer sábado de febrero, el Perú celebra el Día del Pisco Sour, una bebida que nació en los años 20 del siglo pasado en el bar Morris en el centro de Lima y que hoy en día se reinventa con creativas variaciones para satisfacer a los paladares más exigentes. Conozcamos sobre este coctel de fama internacional cuya celebración nació en los estudios de RPP.

Chaque premier samedi de février, on célèbre le jour du Pisco Sour. Un cocktail à base d'une eau-de-vie, le pisco, une distillation de vin blanc, dont la paternité est âprement discutée entre le Pérou et le Chili. RFI a tenté de déterminer l'origine de cet alcool, à l'origine d'une querelle qui remonte au début du XXe siècle. De notre correspondante à Santiago,Il faut bien l'avouer : c'est le Chili qui a mis de l'eau sur le feu en revendiquant le premier la paternité du pisco, en 1931. Depuis, c'est la guerre avec le Pérou, chacun revendiquant le label « appellation d'origine ».  La discorde a été ravivée en décembre dernier, puisque l'Unesco a certifié l'authenticité d'un ensemble de manuscrits péruviens qui attestent la production et la commercialisation de pisco entre 1587 et 1613. C'est la preuve la plus ancienne, à ce jour, qui établirait donc l'origine de cette eau-de-vie au Pérou.Mais dans les rues de Santiago, quand on demande d'où vient le pisco, la réponse est immédiate. Eduardo, chilien et manifestement chauvin concernant cette question, nous confie les secrets de sa recette de Pisco Sour. « Ce n'est pas le citron habituel, le citron banal, il faut des citrons plus petits, qu'on appelle ici le Limon de Pica. Et bien sûr, un bon pisco, moi, j'utilise du chilien », détaille-t-il. À proximité, Horacio, d'ailleurs en pleine dégustation d'un Pisco Sour, n'est pas d'accord. « Le pisco péruvien, il est plus doux, donc pour un Pisco Sour, il est plus agréable. Notre pisco chilien, il est plus puissant, pour ainsi dire », estime-t-il.Dans le quartier très touristique de Lastarria, si on veut boire un Pisco Sour, ce sera au restaurant Chipe Libre. Celui-ci est géré par un Français, Jérôme, installé au Chili depuis 26 ans, qui pourrait bien avoir trouvé la réponse à cette discorde chilo-péruvienne. « C'est le "chi" de Chili et le "pé" de Pérou. L'idée de "Chipe Libre", c'est que le pisco en a eu assez. Il en a eu marre de ces batailles, donc il a fait sa révolution. Il a annexé le sud du Pérou et le nord du Chili et il a créé sa propre République », imagine-t-il. Chaque pays a du bon pisco, mais avec quelques différences. « Par exemple, au Chili, on passe le pisco dans des barriques de bois, au Pérou, le bois est interdit. On ne travaille pas non plus les mêmes raisins », explique ce spécialiste de la question.Si cette querelle est bien sûr culturelle et gastronomique, l'enjeu est aussi économique. Pour le Chili, les exportations de pisco rapportent presque 3 millions d'euros. Pour le Pérou, cela grimpe à près de 7 millions. Depuis son restaurant indépendantiste, Jérôme regrette que les deux pays n'unissent pas plus leurs forces pour faire connaître cet alcool au-delà de leurs frontières. « Malheureusement, aujourd'hui, ce qui bloque le développement du pisco, c'est cette guerre ridicule entre le Pérou et le Chili. Ils dépensent leurs budgets dans des procès et des avocats », déplore-t-il. Aujourd'hui, la majorité des exportations des deux pays se font vers les États-Unis, le Japon et l'Espagne. Alors, à savoir tout de même, si vous en trouvez en France : le pisco pur, péruvien ou chilien, c'est entre 30 et 45°C d'alcool.  À lire aussiLe Chili, l'autre pays du vin

Chaque premier samedi de février, on célèbre le jour du Pisco Sour. Un cocktail à base d'une eau-de-vie, le pisco, une distillation de vin blanc, dont la paternité est âprement discutée entre le Pérou et le Chili. RFI a tenté de déterminer l'origine de cet alcool, à l'origine d'une querelle qui remonte au début du XXe siècle. De notre correspondante à Santiago,Il faut bien l'avouer : c'est le Chili qui a mis de l'eau sur le feu en revendiquant le premier la paternité du pisco, en 1931. Depuis, c'est la guerre avec le Pérou, chacun revendiquant le label « appellation d'origine ».  La discorde a été ravivée en décembre dernier, puisque l'Unesco a certifié l'authenticité d'un ensemble de manuscrits péruviens qui attestent la production et la commercialisation de pisco entre 1587 et 1613. C'est la preuve la plus ancienne, à ce jour, qui établirait donc l'origine de cette eau-de-vie au Pérou.Mais dans les rues de Santiago, quand on demande d'où vient le pisco, la réponse est immédiate. Eduardo, chilien et manifestement chauvin concernant cette question, nous confie les secrets de sa recette de Pisco Sour. « Ce n'est pas le citron habituel, le citron banal, il faut des citrons plus petits, qu'on appelle ici le Limon de Pica. Et bien sûr, un bon pisco, moi, j'utilise du chilien », détaille-t-il. À proximité, Horacio, d'ailleurs en pleine dégustation d'un Pisco Sour, n'est pas d'accord. « Le pisco péruvien, il est plus doux, donc pour un Pisco Sour, il est plus agréable. Notre pisco chilien, il est plus puissant, pour ainsi dire », estime-t-il.Dans le quartier très touristique de Lastarria, si on veut boire un Pisco Sour, ce sera au restaurant Chipe Libre. Celui-ci est géré par un Français, Jérôme, installé au Chili depuis 26 ans, qui pourrait bien avoir trouvé la réponse à cette discorde chilo-péruvienne. « C'est le "chi" de Chili et le "pé" de Pérou. L'idée de "Chipe Libre", c'est que le pisco en a eu assez. Il en a eu marre de ces batailles, donc il a fait sa révolution. Il a annexé le sud du Pérou et le nord du Chili et il a créé sa propre République », imagine-t-il. Chaque pays a du bon pisco, mais avec quelques différences. « Par exemple, au Chili, on passe le pisco dans des barriques de bois, au Pérou, le bois est interdit. On ne travaille pas non plus les mêmes raisins », explique ce spécialiste de la question.Si cette querelle est bien sûr culturelle et gastronomique, l'enjeu est aussi économique. Pour le Chili, les exportations de pisco rapportent presque 3 millions d'euros. Pour le Pérou, cela grimpe à près de 7 millions. Depuis son restaurant indépendantiste, Jérôme regrette que les deux pays n'unissent pas plus leurs forces pour faire connaître cet alcool au-delà de leurs frontières. « Malheureusement, aujourd'hui, ce qui bloque le développement du pisco, c'est cette guerre ridicule entre le Pérou et le Chili. Ils dépensent leurs budgets dans des procès et des avocats », déplore-t-il. Aujourd'hui, la majorité des exportations des deux pays se font vers les États-Unis, le Japon et l'Espagne. Alors, à savoir tout de même, si vous en trouvez en France : le pisco pur, péruvien ou chilien, c'est entre 30 et 45°C d'alcool.  À lire aussiLe Chili, l'autre pays du vin

Am 13.11.2024 trafen sich wieder Mitarbeiterinnen der Stadtbibliothek Marzahn-Hellersdorf im Stern-Zimmer an der LesBar und redeten über Gelesenes der letzten Wochen. Die Getränke des Abends waren Pisco Sour, flüssiger Käsekuchen und Wasser.Kerstin Morgenstern, Benita Hanke, Sarah Schütz und Renate Zimmermann hatten insgesamt 18 Bücher im Gepäck und labelten sie mit Adjektiven, die auf -bar enden. Denn nichts ist naheliegender, wenn man an einer Bar sitzt, oder? Falls Ihnen Wörter einfallen, die sich eignen, um Bücher zu bewerten, schreiben Sie eine Mail an renate.zimmermann@ba-mh.berlin.de Wir freuen uns über jede Ergänzung.Katharina Gatzke war Zaungast und unser interessiertes Publikum.TITELLISTE:0:03:25 Han Kang: Die Vegetarierin (

Pioneering Hemp in Peru: A Deep Dive into the Andean Trade ForumIn this episode of the *Let's Talk Hemp Volume Up* podcast, host Morris Beagle recaps his experience at the Andean Hemp and Cannabis Trade Forum in Lima, Peru, and discusses the event's key highlights and discussions with various industry experts. The forum, organized by GCNC, Futura Farms, and the National Industrial Hemp Council of America, gathered stakeholders, government officials, and industry leaders from Peru and beyond to explore the burgeoning hemp market in Latin America.  Morris speaks with Bo Whitney, Jill Redish, Patrick Atagi, and other key players who delve into the potential of Peru as a strategic player in hemp production. Key topics include Peru's emerging hemp laws, which set a THC threshold of 1% for hemp products, opportunities for exports, and the importance of a supportive regulatory framework. Experts also discussed the role of international cooperation, with shared insights on genetic research, regulatory lessons from the U.S. and Europe, and the need for accessible technology to drive the industry forward.  There was consensus that Peru and other South American countries could benefit from lessons learned in North America and Europe to avoid regulatory hurdles and market limitations. The podcast closes with an optimistic outlook for the hemp industry's potential growth in Latin America and upcoming events focused on hemp policy and global market expansion.Show Sponsor - Her Many Voices - hermanyvoices.orgTIMESTAMPS:00:00:00 - Introduction and Welcome00:00:38 - Overview of the Peru Tapes00:01:00 - Andean Hemp and Cannabis Trade Forum00:01:42 - Global Hemp Supply Chain Panel00:02:04 - NIHC and USDA Grant00:02:15 - Her Many Voices Sponsorship00:02:29 - Interview with Bo Whitney00:03:31 - Bo Whitney's Goals in Lima00:04:02 - Presentation on South American Market00:04:44 - Medical Cannabis Dispensaries in Peru00:05:21 - Scaling Medical Cannabis Operations00:05:54 - Delivery Methods in Peru00:06:30 - Hemp Law and Regulations in Peru00:06:54 - Global Hemp Market Breakdown00:07:28 - Peru's Position in Global Hemp Market00:08:12 - Local vs. Export Market00:09:10 - Nutritional Benefits of Hemp00:09:57 - Hemp in Sub-Saharan Africa00:10:47 - Opportunities for U.S. Operators00:11:49 - U.S. Hemp Market Challenges00:12:32 - Global Hemp Acreage Data00:13:24 - Networking and Global Marketplace00:14:24 - Shoutout to GCNC00:15:01 - Coffee Meeting in Berlin00:15:38 - Access to Data and Insights00:16:42 - Pioneering Spirit in Peru00:17:40 - Challenges in the U.S. Market00:18:34 - Future Conferences and Events00:19:12 - Interview with Chuck Warner00:20:02 - Event Highlights00:21:26 - STM Canna and Pre-Rolls00:22:40 - Pisco Sour and Local Cuisine00:23:20 - Freshness of Peruvian Food00:23:38 - Best Seafood in Peru00:24:13 - Peruvian Ceviche00:24:30 - Peruvian Asian Fusion00:25:19 - Event Size and Networking00:26:08 - GCNC Event Model00:26:24 - Future Opportunities in Peru00:27:09 - Interview with Jill Reddish00:27:20 - Member-Driven Event00:28:44 - Event Agenda and Focus00:29:02 - Event Outcomes and Follow-Up00:30:21 - Regulatory Suggestions00:31:03 - Local Market Opportunities00:31:54 - U.S. Embassy Meetings00:32:26 - Future Events and Market Growth00:33:27 - Interview with Jose Escalante00:34:04 - Medical vs. Industrial Focus00:35:12 - Foundation of Laws and Regulations00:35:57 - Medical Cannabis Prescriptions00:36:38 - Event Collaboration with GCNC00:38:21 - Conference Success and Future Plans00:39:09 - Support from Congress and Regulators00:40:57 - Importance of Stakeholder Conversations00:41:44 - Future Event Plans00:43:21 - Final Thoughts from Jose Escalante00:43:53 - Interview with Catherine Moreira00:44:39 - Role in NIHC and Latin America00:45:57 - Event Impressions and Stakeholder Engagement00:47:10 - Educational Initiatives00:49:14 - Learning from Global Markets00:51:10 - Avoiding Regulatory Mistakes00:52:37 - Future Opportunities in Peru00:53:24 - Looking Forward to Future Engagements Morris Beegle morris@morrisbeegle.com@morrisbeegle @LetsTalkHemp @NoCoHempExpo @ExperienceHemp @WAFBAofficial And a new day will dawn for those who stand long and the forests will echo with laughter Produced by PodConx Sound Designed by Jamie Humiston - https://www.linkedin.com/in/jamie-humiston-91718b1b3/

Hola, esta semana nuevamente venimos a explicar los acontecimientos de este país y a hablar del caso Valdivia-Monsalve. No fuimos particularmente chistosas, porque la situación relatada no lo es. Recuerden que son situaciones judiciales en desarrollo sin una sentencia y lo que dijimos es en base a la información disponible al momento de grabar el capítulo.

5 porciones NORMALES

You've mastered the Pisco Sour and Punch, impressed your friends with El Capitan, now it's time to kick back with the Chilcano, a zesty, refreshing mix of pisco, ginger, and lime. Joining us for today's episode is DC-based Glendon Hartley, a bartender and proprietor of Service Bar, Causa, and Amazonia. Listen on (or read below) to learn Glendon's Chilcano recipe — and don't forget to like, review, and subscribe!Glendon Hartley's Chilcano Recipe Ingredients - 4 ounces soda water - ½ ounce fresh lime juice - 1 ounce ginger simple syrup - 1 ounce Torontel pisco - ½ ounce Italia pisco - Garnish: citrus tuile, lime wedge, or lime peel Directions 1. Over a large spear of ice in a chilled highball glass, first add soda water. 2. Add the remaining ingredients. 3. Garnish with a citrus tuile, lime wedge, or lime peel.

Anticipation, Bitter, and Tuxedo lead us to ice cream flavors, Pisco Sour, Adal not knowing how to tie a tie, and more.New episodes every Tuesday.Editing by: Julia WD HarrisonTheme by: Arne Parrott Logo by: Casey BordenYou can email the show at twapod@gmail.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Audiovisual ➡️ fanlink.tv/Y0UTUBE Tracklisting ➡️ https://bit.ly/tracklist_piscosourlimara Introducing the 'Pisco Sour' by Limara, a UK-based DJ and producer whose melodic and quirky sound has captivated the electronic music scene. Known for his dedication to the craft over the hype, Limara's releases on esteemed labels like Anjunadeep, This Never Happened, and All Day I Dream have earned him underground acclaim. Supported by industry heavyweights like Lee Burridge and John Digweed, Limara's fresh and exciting DJ sets blend deep house, organic grooves, and progressive tones. The Pisco Sour, a classic cocktail with roots in Peru and Chile, mirrors Limara's blend of tradition and innovation. Pisco, a clean and aromatic brandy distilled from floral grapes, has a rich history dating back to the 1500s. Initially popularized in South America and later appearing on New York menus in the 1960s, the Pisco Sour gained significant traction during the cocktail renaissance of the early 2000s. This mix by Limara contains lots of exclusives and unreleased gems, showcasing his evolving sound and innovative production techniques. Each track is carefully crafted to take listeners on a journey through deep house, organic grooves, and progressive tones, reflecting Limara's unique ability to blend the traditional with the contemporary. Prepare to be immersed in a world of melodic enchantment and rhythmic sophistication. Cheers! The bartenders Limara @limaramusic www.facebook.com/limaramusic www.instagram.com/limaramusic Schirmchendrink @schirmchendrink www.facebook.com/schirmchendrink www.instagram.com/schirmchendrink

With Spring in the air and with some days even warmer than that, Josh and Dad are thinking Spring Cocktails.  Dad brings the Miami Vice; A frozen concoction of half Pina Colada and half Strawberry Daiquiri.  Josh as always thinks outside the box. He has a Peach mint Pisco Sour. Josh's recipe is 2 oz. Pisco, 1 oz lime juice, 3/4 oz peach syrup, with muddled mint leaves and an egg white.  Do a dry shake followed by a wet shake and double strain into a coop glass.  Cheers!Dad's recipe for his uses Pina Colada using Coco lopez to make it extra creamy.  His Strawberry Daiquiri is a standard build. Cheers!  

https://patreon.com/cineyalcohol Lista de películas: https://www.imdb.com/list/ls524767955?ref_=ext_shr_wts Juan y Chava platican con Francisco Retamal sobre la magia en el cine. Todo esto mientras toman Pisco Sour (receta en contenido exclusivo).

Best I had in years.

In this week's episode, Kayla and Taylor discuss the second half of Isabel Allende's 1985 novel The House of the Spirits. Topics include Jean de Satigny, Count of Kink, realities of revolution, and the power of women (Transito Soto for president??)This week's drink: Pisco Sour via liquor.comINGREDIENTS:2 oz pisco1 oz lime juice, freshly squeezed½ oz simple syrup1 egg whiteGarnish: Angostura bittersINSTRUCTIONS:Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) vigorously.Add ice and shake again until well-chilled.Strain into a chilled Nick & Nora glass. (Alternatively, you can strain it into a rocks glass over fresh ice.)Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick or similar implement, swirl the bitters into a simple design, if desired.Current reads, recommendations, and links:The Lonely Hearts Book Club by Lucy GilmoreFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss the first half of Wuthering Heights by Emily BrontëHere is the beverage recipe for the upcoming episode if you want to drink along with us!Dark ‘n Stormy via liquor.comINGREDIENTS:2 ounces Gosling's Black Seal rum1/2 ounce lime juice, freshly squeezedGinger beer, to top (about 5 ounces)Garnish: lime wheelINSTRUCTIONS:Add rum and lime juice to a tall glass filled with ice.Top with the ginger beer.Garnish with a lime wheel.

"A stimulating liquor, composed of spirits of any kind, sugar, water, and bitters." Over 200 years since their publication in a New York state newspaper, those 13 words continue to stand as the very definition of the cocktail. They ring true when dissecting everything from an Old Fashioned to a Martini, Manhattan, Sazerac, or Pisco Sour. But do they capture the full essence of 21st-century cocktails or is this iconic definition due a modern-day re-examination? We're joined today by Greg Boehm, CEO of Cocktail Kingdom and the Cocktail Kingdom Hospitality Group to explore just that. We'll also learn about his background as an antique book collector and publisher, and the impact his work has had on the modern cocktail landscape. It's our 100th episode special, listener, so please don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

In this week's episode, Kayla and Taylor discuss the first half of Isabel Allende's 1985 novel The House of the Spirits. Topics include magical realism, Male Rage, and the plethora of interesting characters we meet in this family saga.This week's drink: Isabel Allende via StylistINGREDIENTS:1 oz port wine1 oz whisky1 egg yolk (very fresh)1 tsp sugarDash Angostura bittersCinnamon sugar (to top)Cocoa powder (to top)INSTRUCTIONS:Whisk together until completely blended. Pour into a glass over a generous amount of ice. Sprinkle with cinnamon sugar and cocoa powder.Current reads, recommendations, and links:The Garden of Small Beginnings by Abbi WaxmanGlaciers by Alexis M. SmithThe Salt Grows Heavy by Cassandra KhawSwiftian Studies blog by Maria GreerFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss the second half of The House of the Spirits by Isabel AllendeHere is the beverage recipe for the upcoming episode if you want to drink along with us!Pisco Sour via liquor.comINGREDIENTS:2 oz pisco1 oz lime juice, freshly squeezed½ oz simple syrup1 egg whiteGarnish: Angostura bittersINSTRUCTIONS:Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) vigorously.Add ice and shake again until well-chilled.Strain into a chilled Nick & Nora glass. (Alternatively, you can strain it into a rocks glass over fresh ice.)Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick or similar implement, swirl the bitters into a simple design, if desired.

Kami Kenna oversees sales and marketing for Piscologia, a women-owned and produced brand out of Peru. Follow Kami and Piscologia. You can nerd out all the way be getting certified in Pisco for free. For simplicity's sake, the following piece will focus on Peruvian Pisco with occasional notes and comparisons drawn to Chile. Already feeling a case of TL;DR coming on? Let me read it to you. First things firstWhat is Pisco? A grape brandy that can be made in both Peru and Chile. Grape-based brandies can be made anywhere but Pisco is a protected category, much like Cognac, also a grape brandy, which can only come from the Cognac region of France. Pisco is made like any other spirit, by fermenting an item (grain, fruit, sugarcane, agave, etc.) and then distilling it. In Peru, one or more of the allowed eight grape varietals are fermented by yeasts drinking the grape's juice, its bi-product being wine. The jump is made from wine to brandy when the wine is boiled and its condensed distilled vapors are trapped, yielding the higher-proof yielded spirit of Pisco. Therefore, when drinking most Piscos, you will get a lot of wine notes. Distillation can take place in a variety of tin and copper stills, but Peru also employs a style of its own called a Falca.Part of the conversation that is important to have around Pisco, is one that we're used to having with wine. Depending on what grape(s) are used, where they are raised, and how they are fermented, can significantly impact its flavor. People who are into wine will taste different vintages from the same winery or try multiples of the same style from different wineries or regions to see how things change.There are 3 styles of Pisco that are made in Peru: * Puro: a single grape varietal. This is the most popular way to drink Pisco in Peru. They are made from dryer wines. * Mosto Verde: made from sweeter wine, thus more of a dessert style.* Acholado: a blend that may be made from two or more Puros, or two or more Mosto Verdes.Eight varieties of grapes can be used to make Pisco in Peru. They are classified as aromatic and non-aromatic. In a portion of Kami's and my conversation that didn't make the final cut, Kami points out that she thinks of them as aromatic and less aromatic. * Aromatic: Albilla, Torontel, Italia, and Moscatel* Less/non-aromatic: Quebranta, Uvina, Mollar, and Negra CriollaHistoryGrapes arrived in Peru and Chile via the Spanish, wine being both a part of their daily life and religious ceremony. As grape harvest and wine production ramped up, much of the wine was being shipped back to Spain. To keep it from spoiling during the long journey, it was fortified with a high-proof alcohol (similar to Port, Vermouth, Sherry, Madeira, etc.). This necessitated the need to distill. But the push to Pisco came, as with many changes, when restrictions and taxes were placed on wine from these territories, because their popularity began to threaten winemakers in Spain. Thus they lobbied the Spanish crown to protect their own interests. The people growing the grapes and making the wine experienced a crash in demand and a glut of supply. To keep the wine they'd already made from growing bad and to have a use for future grapes, Pisco was born. While there is a romance to tradition, there are also times when it is not practical to hold on to them. A traditional way we may think of small-batch wine being made is by stomping on grapes to crush them. A more technological approach is using a press. On average, a press will yield twice as much juice, helping the vintner and distiller make better money.Kami was quick to point out when we talked that while it is true that Europeans brought grapes to South America, the local population is the reason the industry flourished since they knew how to cultivate the land. While the equator passing along Peru's northern border may leave us with tropical notions, the country has dramatically different climates throughout. Peru is home to the world's second driest desert, and most of the grape production takes place in these drier regions. Despite both being under Spanish rule for a long time, after independence came, Peru and Bolivia fell into a war with Chile (1879 to 1884) over Chile wanting to tax Bolivia when it sought to bring goods to the coast for export. Chile won this war and sentiments to this day remain strained. Who makes the real form of Pisco, Peru or Chile, is a source of tense discussion.Diving inWhen I pressed Kami for recommendations on where to start or how to go deeper, a suggestion she had was to focus on one grape varietal after you find something you like instead of rushing to explore the pantheon of flavors. There is so much out there that trying two or three of the same style, much like trying two or three pinot noirs, might give you a better idea of the spectrum of flavor contained in each grape.Think of it like mezcal/tequila. A number of categories are looking to the success of agave as a marker for what is possible. Pisco, like mezcal, is an unaged spirit (except for some in Chile). The craze around mezcal and people being interested in unique vintages is what Pisco hopes to capitalize on as it rolls out unique vintages.To the cocktail end of things, in Meehan's Bartender Manual, Jim Meehan writes, “In my experience, blends containing nonaromatic grapes such as Quebranta are necessary to balance the floral varieties that lend structure in cocktails like the Pisco Sour and Pisco Punch.”You should give the Pisco Sour and Pisco Punch a whirl, since I'm writing this in the middle of summer and highly recommend you try the refreshing ginger-ale-based Chilcano. It pre-dates the Pisco Sour by decades and is built in a glass rather than requiring a shaker, allowing the Pisco to shine.Want to read more? * The final third of Spirits of Latin America covers Pisco * Kami mentioned The South American Wine Guide during our conversation. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Homepage: https://www.fiesta-peru.com/de/Wann habt Ihr Euch zum letzten Mal zu lateinamerikanischen Rhythmen bewegt? Peruanische und lateinamerikanische Leckereien genossen?7. FIESTA PERU IN OBERNDORF AM NECKARAm Samstag, den 24. Juni steigt nach drei Jahren Pause die 7. FIESTA PERU im Oberndorfer Klosterhof.Selbstverständlich wird auch dieses Jahr die weiterhin auf Eroberungszug befindliche peruanische Gastronomie Einkehr halten. Wir verwöhnen Ihren Gaumen mit köstlichen Spezialitäten und Cocktails aus Lateinamerika. Manch Einer wird sich noch an den legendären PISCO SOUR erinnern!Das kulturelle Fest wird abgerundet durch die Ausstellung von Produkten aus den Bereichen Fair Handel, Gastronomie, Schmuck und Mode.

The guys make an earthy sour using Pisco-- a distilled, fermented grape juice claimed by both Peru and Chile as their national liquor. Plus, Dutts goes solo as a pop singer.PISCO SOUR RECIPE2oz/60ml Pisco1oz/30ml Lemon Juice.66oz/20ml Simple Syrup1 egg whiteAdd all ingredients into a shaker with ice. Shake and strain into a chilled goblet glass. Garnish with a few dashes of Amargo bitters.Recipe via the International Bartenders Association (https://www.iba-world.com/) Hosted on Acast. See acast.com/privacy for more information.

¿QUÉ PASA WEON? ¡Por fin! Tus Rodos favoritos salen de su mediocridad (aunque sea solo por éste episodio) y fueron bendecidos con una invitada de verdad! Una persona que no es de sus compas de Morelia y participa en el podcast por mera lástima, alguien célebre en la comunidad de los podcast... y además, de talla internacional! Desde Chile (y Montréal) para el mundo: nuestra amiga La Tentada, host del maravilloso podcast Desde el Baño de Señortias. Rudy y Fito enlazan comunicación hasta la fría Canadá, para cotorrear con la tentada sobre distintos temas: un poco sobre Chile y México, las percepciones sociales mutuas, la vida en Canadá como latino, la triste historia de cómo los oídos de la tentada fueron permanentemente dañados por la basura de los dos Rodos, además, evidentemente, de tocar el tema principal: los cócteles y bebidas embriagantes más célebres de la América Latina. Pisco Sour, Don Pipis, Terremoto, Michelada, Mel-vin, Tonayán... son solo algunos de los elixires mencionados en esta entrega. La producción agradece infinitamente a la Tentada por aceptar el reto de aguantar a este par de pelanás durante más de hora y media, en lugar de disfrutar el hermoso sábado veraniego québécois que le aguardaba. Y tú... ¿de qué lado estás? ¿Team Tentada (gente buena y decente) o Team los Dos Rodos (ruindad pura)?

One of the biggest blindspots in the spirits world is Pisco. The history is as complex and interesting as the spirit itself. You should be drinking Pisco, and if you're not, now is the time to try it. In this episode we give you the BEST Pisco Sour cocktail recipe (you'll ever have) and of course a Pisco Sour recipe with a Join_Jules twist, guava Pisco Sour. Pisco Sour Cocktail Recipe Chill your coupe glass In your Boston Shaker (big side), add 1 Egg white 2oz. Pisco - small batch is best (I used Suyo Pisco No.1 - it's amazing) ½ oz lime ½ oz lemon ¾ oz simple Dry Shake for 30 seconds - HARD! In your Boston Shaker (small side), add Copious amounts of ice to your shaker Shake for another 20 seconds Double strain into your chilled coupe glass and add 5 dash Angostura bitters, pretend it's connect the dots and you're making the circle first, then take a toothpick and connect the dots Guava Pisco Sour Cocktail Recipe Chill your coupe glass In your Boston Shaker (big side), add 1 egg white 2 oz Pisco 3/4 oz lime juice 1 oz guava nectar 1/4 oz agave syrup Dry Shake for 30 seconds - HARD! In your Boston Shaker (small side), add Copious amounts of ice to your shaker Shake for another 20 seconds Double strain into your chilled coupe glass and add Tip: How to taste (sip) alcohol and what to look for   Shout out to Suyo IG: @suyopisco     Website: www.suyopisco.com  The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Kau & SchluckLissabon, kein Empfang im Michelin Star Restaurant?!Die Butterbande hat 3 wundervolle Tage zusammen in Portugal verbracht.Zusammen mit Chris Nanoo, Casper, Marek Bäuerlein, Daniel Stenger und Max Richard Lessmann, hat Dennis die besten Food Spots besucht und lässt euch und Paul teil daran haben was ihr nicht verpassen solltet, wenn ihr einmal vorhabt dort hin zu reisen.Von der besten Ceviche und dem besten Pisco Sour in der a Cevicheria, den besten Pastel de Nata in der Mantegaria, herrlichem Lunch im time out Market, feinste bubbles im by the wine, dem denkwürdigen Abend im Sternerestaurant 100 Maneiras und und und…Paul droppt außerdem noch spannende Whisky & "Sour" knowledge, also direkt rein hier wenn ihr wissen wo die Butterbande ihre Spuren hinterlassen hat.Hier gibt es Links die unbedingt von Dir gedrückt werden wollen.INSTAGRAMhttps://www.instagram.com/kauundschluckhttps://www.instagram.com/dieserdennismaierhttps://www.instagram.com/paulsieferle/KAU & SCHLUCK LIEDER LISTE:https://open.spotify.com/playlist/6jRmQrG5eN4zHntNYP4Guw?si=71876eca9aa64866PATREON:https://www.patreon.com/KauundschluckDISCORD:https://discord.gg/GYRRFGaara Hosted on Acast. See acast.com/privacy for more information.

Wie geil ist das denn?! Schon 100 Folgen Dram Good Whisky Podcast. Wir machen uns einen feucht-fröhlichen Abend in Ollis Küche - wo sonst. Zur Feier des Tages haben wir uns mit ein paar Leckereien belohnt. Wir starten mit einen Pisco Sour aus dem "aktuellen" Sample-Set. Wir lassen während der Folge die vergangenen 100 Folgen Revue passieren und gönnen uns dabei zwei alte Ardbeg Kracher. An dieser Stelle möchten wir uns nochmals bei allen Gästen bedanken, dass sie unseren Podcast bereichert haben. Großen Dank natürlich auch an Euch Hörerinnen und Hörer da draußen für die Unterstützung! Und nicht zuletzt auch einen riesigen Dank an uns selbst

O disputado destilado dos Andes é a estrela do coquetel deste episódio. Felipe Romano, Gustavo Zaparoli e Ale Stagetti trazem ao balcão do BHV um clássico sul-americano: o Pisco Sour. O trio de apresentadores desenvolve uma conversa sobre o pisco (e obviamente pisco sour!!!), suas origens, a disputa entre Peru e Chile pela posse autêntica dessa deliciosa bebida, cultura andina, batatas, alpacas e charangos! O que exatamente difere o pisco sour do Chile do pisco sour peruano? Ouça e descubra!  Gui Ferrari responde a mais uma pergunta do ouvinte no quadro BarraCODEX no BHV: você vai saber s importância de coar corretamente um coquetel. Tannit Romano está de volta com o último Lar Doce Bar da temporada e traz uma deliciosa sobremesa utilizando pisco em seu preparo. Episódio imperdível e você é nosso convidado. Aceita um PISCO SOUR? Todas as receitas e recomendações culturais deste episódio estão também no site barmandashorasvagas.com Quer mostrar o seu coquetel nas nossas redes sociais? use e siga a tag: #EVoceVaiBeberOQue INSTAGRAM: @podcastbhv O quadro barraCODEX no BHV tem o apoio do Vigga Bar (São Paulo/SP)

On February 4th, the world will be celebrating International Pisco Sour Day, and it's a great cocktail. Our two guests reveal why Pisco should be enjoyed for more than just one day and in way more than just one cocktail.Suyo Pisco was truly meant to be. Alex Hildebrandt and Ian Leggett, co-founders of Suyo Pisco, happened upon each other while working in the same office. Both are half-Peruvian and half-American, and both had the vision it took to create something that bridged both worlds. That something is Suyo Pisco.It's great to have them both with us today to explore the journey it took to bring the liquid to bottle. But before we get to it, do you want to enjoy a tasting of Suyo Pisco? Well, buy yourself a bottle and then tune into Lush Life YouTube Channel. Yes, Alex and Ian led me through a tasting, but you can only find it on my youtube channel, where you can also watch this entire episode plus all the other Lush Life episodes, as well as a whole lot more! So heck out the Lush Life Youtube Channel!! Just head to youtube.com/@lushlifemanual that's youtube.com/@lushlifemanual!Our cocktail of the week is El Capitàn:INGREDIENTS1.5 oz SUYO Pisco No. 1 Quebranta1.5 oz Sweet VermouthOrange peelMETHODAdd all the ingredients to a mixing glassAdd iceStir, stir, stirStrain into a coupe glass.Express orange peel for aromatics and garnish.And don't worry; you can find a recipe for the Pisco Sour, more pisco cocktail recipes, and all the cocktails of the week at alushlifemanual.com, where you'll also find some of the ingredients in our shop.Full Episode Details: https://alushlifemanual.com/suyo-pisco-with-alex-hildebrandt-and-ian-leggett-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to patreon.com/lushlife.Lush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more! Produced by Simpler MediaFollow us on Twitter and InstagramGet great cocktail ideas on PinterestNew episodes every Tuesday, usually!!

The investigators head to Peru to join a mysterious expedition.Time For Chaos is a playthrough of Masks of Nyarlathotep for the 7E Call of Cthulhu role-playing game system by Chaosium.Watch new episodes of Time For Chaos Fridays at 8PM ET on https://twitch.tv/theglasscannon. YouTube videos and podcasts drop on Mondays. Patreon subscribers can enjoy an ad-free version of the https://podcast at patreon.com/glasscannon.Cast: Troy Lavallee (Keeper), Ross Bryant, Noura Ibrahim, Rob Kerkovich, Kate StamasFor more podcasts and livestreams, visit glasscannonnetwork.com.To become an Official Member of the Naish, subscribe today at patreon.com/glasscannon.Want to be a part of Glass Cannon Nation? Join the Naish attwitter.com/glasscannonpodinstagram.com/theglasscannonfacebook.com/glasscannonnetworktiktok.com/@glasscannonnetworkGet the best apparel and gaming accessories in the biz athttps://glasscannon.shop.redstarmerch.com/store/Purchase Call of Cthulhu Products athttps://amzn.to/3PwIxNVIf you enjoyed this, we have several other series featuringBlades in the Dark - Haunted CityDelta Green - Get in the TrunkPathfinder 2E - Glass Cannon Live! Strange AeonsPathfinder 1E - Legacy of the AncientsStarfinder - Androids and AliensTraveller - Voyagers of the Jumpand so much more!And be sure to listen to the podcast that launched the network — The Glass Cannon Podcast — a complete playthrough of the Pathfinder 1E Giantslayer Adventure Path available athttps://podcasts.apple.com/us/podcast/the-glass-cannon-podcast/id1007021910Coming in 2023 — the NEW Glass Cannon Podcast — a playthrough of the Pathfinder 2E Gatewalkers Adventure Path! Hosted on Acast. See acast.com/privacy for more information.

To kick off 2023, Adam, Joanna, and Zach make some predictions about what the year will bring: from massive lawsuits about what exactly beer is, to a moment in the sun for the Pisco Sour, from the looming threat of ingredient labeling for drinks to more momentum behind boxed wine, and much more. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepairTwitter: @adamteeter @joannasciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Keep up with Decoding Cocktails via our newsletter or on Instagram.---Beyond the cocktail recipe and technique books I've read, Robert's book A Proper Drink transformed my understanding of how cocktails arrived at where they are.  Robert recalled a (potentially illegal) seminar conducted by Ted Breaux about AbsintheDrinks and bottles that were big in San Francisco: Mojito, Pisco Punch, and Pisco Sour, and Fernet Branca Drinks and bottles that were big in New Orleans: Pimm's Cup, French 75, Ramos Gin Fizz, Milk Punch, Sazerac, and The HurricaneRobert mentions drinks like Little Italy and Tom & Jerry.He reminds us that until books like The Craft of the Cocktail and The Joy of Mixology came out, forums like DrinkBoy and egullet were how people learned. He also recommends Straight Up or On the Rocks. Greg Boehm of Cocktail Kingdom launched Mud Puddle Books which began reissuing and publishing various books. Robert's latest book is Modern Classic Cocktails. Check him out via his website, Instagram, and Substack. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

►Check out our fanlink.to/Y0UTUBE for your audiovisual experience◄ Today episode is presented by Fuentes, a Chilean DJ and Producer, based in Montreal, Canada: the Pisco Sour. Expect deep and sexy summer vibes for you hot summer night listening pleasure! Fuentes fell in love with the underground electronic music scene at the age 10 in 1989 when late night radio shows exposed him to the birth of acid house - his understanding of House and Techno grew ever since. With a versatile style of producing and DJing, he understands to uniquely bridge the gaps between Deep-House, Progressive-House, Tech, and Techno. Aiming to bring you a tale and voyage on the dancefloor, Fuentes always deliverS sounds that reflect his life's musical journey. Having spent years taking his craft professionally as a producer, Fuentes' Music definitely leaves a mark in the underground electronic culture. Cheers The Bartenders Fuentes @fuentesnightlives www.facebook.com/fuentesnightlives www.instagram.com/fuentes_music Schirmchendrink @schirmchendrink www.facebook.com/schirmchendrink www.instagram.com/schirmchendrink

Lynnette (Twitter, Instagram) got her start at the Flatiron Lounge. She has worked in many capacities across the industry and most recently ran the bar program at the Llama Inn and Llama San. Alongside bartender Ivy Mix, she co-founded Speed Rack, an all-female high-speed bartending competition designed to highlight up-and-coming women and raises money for breast cancer. She is the head of education for Bar Convent Brooklyn and is one of two bartenders featured on Masterclass, the other being Ryan Chetiyawardana (aka Mr. Lyan). In 2021, Lynnette was voted "the bartender's bartender" at The World's 50 Best Bars award show. Industry resources: Restaurant Workers' Community Foundation, Another Round Another Rally, Southern Smoke, USBGPisco varietals: Capurro, Macchu Pisco & La diablada, SUYOPisco cocktails: Pisco Sour, Pisco PunchPeople mentioned: Kelsey Ramage on art and design, Amanda Elder on digital menus, Dale Degroff, David Wondrich, Audrey Saunders, Julie Reiner, Gaz Regan. Terms you may not know: Grappa (an Italian grape-based wine), Shochu (a Japanese spirit that can be made from a host of items like sweet potato, barley, rice, and more), Bacanora (an agave distillate from the Mexican state of Sonora), Sotol (a distillate from a plant called the desert spoon. While the plant is not part of the agave family, it's flavor can be mistaken for a mezcal). Barrel aging cocktails This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Take a trip to South America with this weeks drink! Learn how to make a delightful cocktail and how to make a flamethrower!Make sure to follow this podcast to be notified when we drop a new episode!

The Pisco Sour3 oz Pisco (South American brandy) 1 oz fresh lime juice 3/4 oz simple syrup 1 fresh egg white Dash bitters Add all ingredients to a cocktail shaker and shake vigorously, add ice and shake again for about ten seconds to froth egg white, strain into cocktail glass.The only thing that should be sour is this drink! Share a cocktail with us and be grateful!

Have you dreamt of visiting the South American country of Peru? Machu Picchu likely comes to mind and is only the tip of the iceberg of the available opportunities in this country, which is about 3 X the size of California. When it comes to this country rooted in Incan culture, it's offering spans land touched by the mountains, the Pacific Ocean and the Amazon River basin. This country is an absolute dreamland for environmentally conscious traveler. In an effort to educate travelers on everything Peru has to offer, Rod's guest on this episode has extensive knowledge on travel coordination to the entire continent of South America. Riva Bacquet who is the COO of SA Expeditions will give us a look inside of what a trip to Peru could offer you on a future visit. Through the efforts of her company, which has been certified as a B-CORP (you'll learn more about that in the episode), that offsets the environmental impact of travel through coordinated efforts. SA Expeditions provides tailor-made travel sustainable travel that provides you with a laser focused experience within each region they serve, based on your desires. Walk the Great Inca Trail, see pink river dolphins in the Amazon or even go sandboarding.... Grab your Pisco Sour (that's a the National drink of Peru) and pop in your earbuds for a trip to Peru, only with the Cultural Chameleon's host, Rod Desch. Join Rod Desch on amazing adventures weekly. Travel like a #culturalchameleon.Get in touch with Rod. Suggest a destination or pitch Rod to be his next guest on The Cultural Chameleon Podcast.#beaguestTravel Podcast | Cultural Chameleon With Rod Desch (lifeofaculturalchameleon.com)

This episode I get to interview Hassel Aviles, co-founder of not9to5.org. Which is a non-profit organization that promote mental health awareness in the service industry. We talk about her life in the service industry, how she came up with not9to5.org and gives some helpful tips on mental help awareness for the people in the business. She also teaches us about a drink called "The Pisco Sour!" for this episodes drink special. Remember to Share, Like, Comment and Subscribe! www.heybartenderpodcast.com Mint Mobile: https://mint-mobile.58dp.net/NKbqo Email: dude@heybartenderpodcast.com Instagram, Facebook, TikTok: @heybartenderpodcast --- Send in a voice message: https://anchor.fm/heybartenderpodcast/message Support this podcast: https://anchor.fm/heybartenderpodcast/support

This week we're celebrating Pisco Sour Day with a look at the cocktail's origins and other popular drinks in Peru!

Listeners of a delicate disposition, cover your ears now, because in our final episode of 2021, we discuss the world's rudest, funniest place names, including the village of Muff in Donegal, Ireland and Twatt in the Scottish Orkney islands. Inspired by the Rude Road Trip around the UK, undertaken by brothers Andy and Magnus Tait in 2019, we chat about naughty nomenclature, including Sandy Balls holiday resort in England, Pig Turd Alley in Sacramento, USA and Shag Point, South Australia, among others.  In our Top 5 we drink 5 famous cocktails named after, or invented in, different global destinations, and rank them in order. As you'd image, we get increasingly tipsy as we drink our way through the list. What would be your favourite - a Bellini from Harry's Bar, Venice; a Pisco Sour from Peru or Chile; A Singapore Sling from the Long Bar in Raffles, Singapore; a Mojito from Cuba or an Irish coffee? We try them all so you don't have to.  We finish the episode with the answer to the Where In The World clues Heidi gave Andrea at the start of the show.  There's no interview this episode (because, alcohol) but we'll be back in January with more chats, another Where in the World, a top 5 and an interview with an influential travel expert. SUBSCRIBE to our podcast, and follow us on Instagram at @travelinyourpocketpodcast, on Twitter at @Travel_IYP or email us at travel@inyourpocket.com   Thanks, as always, to our good friends from Northern Ireland band 3D Shark, who provide our theme tune.  Our 5th episode will be out towards the end of January. See you then, wherever you are in the world!            

In this episode we have a special guest with us, to help discuss the various culture shocks that come with moving to Denmark. Song of the week: Did I - KehlaniDrink of the week: Pisco Sour

Are the heavyweights at the top making you feel overlooked and overtired? Step out, stand up and regain your value of self... It may be their stage but you are the star and it's empty without you!This week, Consuelo encourages you to celebrate Peru's Independence Day with iconic drinks! Did you say purple corn? Lighten the load of a past generation by remembering the power you have to shine in your true identity. Every action creates a ripple that grows into a wave of change. Get your board and catch a wave, ladies!Pisco Sour, Chicha Morada or Inca KolaIndependence of SelfCourage to Make a StandWhat Would You Tell Your Younger SelfConsuelo is a structural engineer who encourages women and BIPOC to disregard conformity so their true personalities and talents will make this world a sassy musical rather than a monologue. Viva!Connect with ConsueloGet the show sneak peaks on Instagram and Twitter at @LifeLnxxCatch up at TheLnxx.com to take your life to the next level and share your story.

El pisco sour es nuestra bebida bandera infaltable en todo tipo de celebraciones, como el Día de la Canción Criolla. Sin embargo,dentro de su preparación incluye clara de huevo, un elemento que podría contener Salmonella. El doctor Elmer Huerta nos informa sobre el resultado de un experimento que se realizó para conocer si la salmonella sobrevive en el pisco sour, además nos brinda la solución para eliminarla.

El pisco sour es nuestra bebida bandera infaltable en todo tipo de celebraciones, como el Día de la Canción Criolla. Sin embargo,dentro de su preparación incluye clara de huevo, un elemento que podría contener Salmonella. El doctor Elmer Huerta nos informa sobre el resultado de un experimento que se realizó para conocer si la salmonella sobrevive en el pisco sour, además nos brinda la solución para eliminarla.

Welcome to the cantina! Tonight we pack our bags and take a trip to a place everyone has heard of but not many know.Tonight we visit mysterious Easter Island.This episode will leave us with more titillating questions than answers, as make our vegan take on a classic cocktail form Chile, the Pisco Sour.Pull up a bar stool and join me for some reality - based escapism on the rocks. Salud!Show NotesSources gathered from :fallofcivilizations YouTube channelnationalgeographic.comsmithsonianmag.compolynesia.comlonelyplanet.comtheguardian.comBe sure to check out:kokorospririts.comAny and all mistakes are made entirely and accidentally by Detox on the Rocks and by no means reflect any misinformation put forth by the above sources. This show is intended to entertain and amuse only. Please drink responsibly.

No, I didn't interview myself. But I got pretty dang close. Sarah and I have more in common than our love of Chile. In fact, we also love its national drink: Pisco Sour. Tune in to hear about overcoming the newbie stage of solo travel, living in the middle of Chile's 2019 protests, and the best ramen in...Ecuador? Follow Sarah on Instagram for more travel inspiration @sarahkbyrn Instagram YouTube Facebook

中国白酒是一种内需强劲的商品，然而在业界，仍然有不少关于白酒如何年轻化的忧虑。本期节目邀请了用中国酒制作鸡尾酒的达人Phoebe，以及商业研究者雪猫，一起聊了聊关于中国白酒创新的种种话题。 中国年轻人真的不喝白酒了吗？离开中国传统酒桌文化的白酒要如何定位？中国白酒的国际化是一条出路吗？近邻日本的传统酒类行业的创新能否给予中国白酒一些启示？如何在全球化的背景下理解酒的地方性？一起来听听看吧。 微信搜索bgsyxzs加入听众交流群，欢迎您参与互动。 【主持】 钱老板（微信公号：@酒壶和点唱机） 【嘉宾】 Phoebe（Healer-上海） 雪猫 [06:10] 中国的传统酒文化充满了想象力 [14:40] 本期推荐：玉冰烧 [17:15] 中国的传统酒桌文化是一场权力的游戏 [22:10] 中国酒的爱好者有对于香型的强烈偏好 [26:00] 风味语言的缺失与中国文化的朦胧美 [29:20] 53度带来的极致口感与恐惧 [35:25] 江小白与中国白酒的创新 [40:00] 传统中国饮酒文化不太照顾女性消费者 [49:55] 酒是地方性的，也是跨文化传播的产物 【本集酒单】 玉冰烧 汾酒 江小白 皮斯科酸（Pisco Sour） 卡匹林娜（Caipirinha） 竹叶青 【音乐】 上を向いて歩こう（坂本九，コクリコ坂から サウンドトラック） Pickpockets （Xavier Jamaux， Sparrow (Original Motion Picture Score)） 【logo设计】杨文骥 【后期制作】西米 【制作总监】王若弛 【收听方式】 推荐您使用「苹果播客」、 Spotify或 任意安卓播客客户端 订阅收听《杯弓舌瘾》，也可通过 喜马拉雅FM 、 蜻蜓FM、 荔枝FM、 网易云音乐收听。 【本节目由JustPod出品】 【互动方式】 商务合作：contact@justpod.fm 微博：@杯弓舌瘾TipsyProof 微博：@播客一下 微信公号：播客一下

First Chile interview...on the board; thanks to Rachel! She's also are first finance major, too, so she's really checking off all the boxes. And honestly, in this interview this interview was pretty much cruise control. Rachel remembered her trip vividly, like she just got off the plane. The Butler University alumnus is the current Study Abroadcast champion as far as length of time goes. I wish they were all this long. Thanks, Rachel! It's a great interview, too: Chile turns into South America South America turns into earthquakes Earthquakes turn into food Next we're talking about entering the workforce And finally she talks about her return trip to the exquisite continent "Life begins at the end of your comfort zone" —Neale Donald Walsch SHOW NOTES Why Chile?

Johnny Schuler is one of pisco’s most ardent advocates is the Master Distiller to La Caravedo Pisco (formerly Porton Pisco). Pisco has a rich history in Latin America and the Pisco Sour is a cocktail known the world over. 2oz pisco 1oz lime juice 1oz simple syrup 1 egg white 3 drops of aromatic bitters Shake all ingredients in shaker tins Strain into coupe or martini glass Shout out and a big thanks to Lucas, Javi and Levi for letting me pick up shifts and have a good time at High & Dry which is a fun bar with a great team! On January 28th Speedrack will be in Houston and it will benefit a great cause. Take a look at their website on hyperlink. Photo by Pedro Lastra

Isidora Urzúa y Eleonora Aldea hacen Caseritas, un programa sobre la maternidad y sus mil facetas. Isidora es periodista, mientras que Eleonora es diseñadora y ambas son activas usuarias de redes sociales, feministas y madres, por supuesto. Con mil anécdotas sobre sus familias, esposos e hijos, estas mujeres prometen ser una voz cercana sobre la experiencia actual de ser madre. No te pierdas Caseritas, de lunes a viernes a partir de las 12 del día.