Machu Picchu Cocktail Recipe
Machu Picchu Nutrition Facts
Calories:150
Fat:0g
Protein:0g
Carbohydrates:15g
Alcohol %:20%
Created by
Nic Polotnianko
I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.
Last Updated: August 23, 2024
Contents
History
The Machu Picchu cocktail is a refreshing and vibrant drink that pays homage to the iconic Peruvian landmark. It's a favorite among those who appreciate the unique flavor profile of Pisco, a type of brandy produced in the wine-making regions of Peru and Chile. The cocktail is a wonderful blend of sweet, sour, and minty flavors, making it a popular choice for summer parties and gatherings.
How Machu Picchu Tastes?
The Machu Picchu cocktail is a delightful balance of sweet and sour, with a hint of minty freshness. The Pisco provides a strong, fruity base, while the grenadine adds a sweet touch. The orange juice brings a tangy twist, and the mint leaves a refreshing aftertaste.
Interesting facts about Machu Picchu
- The Machu Picchu cocktail is named after the famous Incan city in Peru.
- Pisco, the main ingredient, is a type of brandy that has been produced in Peru and Chile for centuries.
- The cocktail is often garnished with a sprig of mint or a slice of orange for an extra touch of freshness and color.
Ingredients
- Pisco: 1.5 OZ
- Mint: 1 OZ
- Grenadine: 1 OZ
- Orange juice: 1 OZ
- Ice cubes: As needed
Pisco
The Pisco, a grape brandy from Peru, is the soul of our Machu Picchu cocktail. At 1.5 oz, it provides a robust but smooth base, ensuring the cocktail has enough kick without overpowering the other flavors. Too much might hijack the harmony, too little could make it lackluster. Missing out on Pisco would be like losing Machu Picchu's peak, but if you must, try grape vodka for a twist - though remember, it's like admiring the view from a lesser mountain!
Emma Rose
Mint
Mint, though at 1 oz it might seem a sidekick, it's the refreshment of the Andes breeze in our cocktail. It brings a clean fresh flavor that pairs neatly with Pisco. Skimp on it, and you could miss the aromatic hike; overdose, and you'll feel lost in a minty forest. If out of stock, a little lime zest could give you a different trail to explore.
Alex Green
Grenadine
This sweet 1 oz pomegranate syrup is the sunset of the drink - without it, you'd miss the warm glow atop the other flavors. Its sweetness contrasts with the citrus and herb layers, ensuring a balanced flavor structure. Imagine Machu Picchu without its iconic sun rays - unthinkable! No grenadine? A dash of simple syrup with a splash of fruit juice might mimic the sweet but not the color.
Mary Mitkina
Orange Juice
At 1 oz, this is the citrus heart that pumps life into our cocktail. It cuts through the sweetness of the Grenadine and adds a lovely acidic balance. Miss it, and the flavors might summit too sweet. Orange juice-less? Fear not, a combo of lemon and simple syrup could rescue you, but expect a tarter excursion.
Emma Rose
Ice Cubes
Ice is the Andean snow, chilling our journey. Needed as much as your thirst desires - it cools, dilutes, and tempers the potion. No ice is like hiking without water, you'll end up with a concentrated, warm sip that doesn't refresh as it should. No ice? Make sure your ingredients are fridge-cold.
Alex Green
Recipe. How to make Machu Picchu Drink
- Begin by chilling a cocktail glass.
- In the chilled glass, pour 1 oz of Grenadine to create the bottom layer.
- Carefully add 1 oz of Orange juice over the Grenadine to maintain distinct layers.
- In a separate mixing glass, combine 1.5 oz of Pisco with 1 oz of Mint syrup. Stir the mixture well.
- Gently pour the Pisco and Mint mixture over the Orange juice to form the next layer.
- Add ice cubes as needed.
- Optionally, give the cocktail a gentle stir to slightly blend the layers, or leave it stratified for a visual effect.
- Garnish with a sprig of fresh mint and serve your Machu Picchu cocktail.
Pro Tips
- Use fresh orange juice for a better taste.
- Chill the cocktail glass before pouring the drink for a more refreshing experience.
- Don't overdo it with the mint. A little goes a long way.
Perfect Pairings
Appetizers
- Ceviche: The vibrant acidity and citrus flavors from the ceviche will complement the fruity and herbal notes of the Machu Picchu cocktail beautifully.
- Grilled Seafood: Lightly charred seafood with its touch of smokiness pairs delightfully with the fresh and zesty layers of the drink.
Main Courses
- Chicken or Pork Skewers: The simplicity of grilled skewers allows the subtleties of the Pisco and mint in the cocktail to shine through.
- Vegetable Stir Fry: A mix of sautéed vegetables with a hint of sweetness can balance the tartness of the cocktail.
Desserts
- Fruit Tarts: Sweet and tart, much like the cocktail itself, a fruit tart could be a perfect ending to a meal accompanied by this drink.
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What you could change in Machu Picchu
If you can't find Pisco, a good substitution would be a light, fruity brandy or even a white rum. If you're out of grenadine, a simple syrup or a cherry syrup can be used instead. Freshly squeezed lime juice can be used in place of orange juice for a more tart flavor.
Explore all drinks starting with M here
And of course - twists🍹
Andean Sunset
*Swap the Pisco for white rum and add a splash of coconut water to bring a tropical Andean twist. The taste will be lighter, and the coconut adds a creamy sweetness that can transport you from the rocky peaks to the lush jungles of Peru.
Cusco Mule
*In a copper mug, combine Pisco, lime juice instead of orange juice, and top with ginger beer. The zesty lime and spicy ginger beer give this Machu Picchu cocktail an effervescent kick - it's like discovering an ancient Incan path with a new sense of excitement.
Sacred Valley Sangria
*For a group serving, mix Pisco with red wine, sliced citrus fruits, mint, and top with soda water. This twist turns our cocktail into a communal experience, evoking the spirit of communal Incan gatherings. Imagine sharing tales of ancient civilizations over a drink that blends the old world with the new.
In case you forgot basics how to make Machu Picchu
Insert the spoon into the glass until it touches the bottom. Keep the back of the spoon against the inside wall of the glass, and stir in a smooth, circular motion. The goal is to swirl the ice and ingredients together without churning or splashing.
Learn everything on how to stirGarnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).
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Frequently Asked Questions on Machu Picchu
What type of glass is typically used to serve the Machu Picchu cocktail?
The Machu Picchu cocktail is typically served in a chilled cocktail glass.
Can I use different types of Pisco for this cocktail?
Yes, different types of Pisco bring different flavor profiles but it’s suggested that you use a high quality Pisco for the best tasting cocktail.
Can I use regular lime juice if I don't have fresh limes?
While you can use bottled lime juice, fresh limes are recommended for the best taste.
What mixers go well with the Machu Picchu cocktail?
The cocktail already has a prominent mix of flavors from the Pisco, passion fruit liqueur, lime juice, and agave nectar. However, other mixers such as tonic water and soda water could balance the cocktail's sweetness if desired.
What food pairs well with the Machu Picchu cocktail?
The fruity and tangy profile of the Machu Picchu cocktail pairs well with seafood, spicy dishes, or dishes with similar tropical fruit flavors.
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