I’ve been in Chile for the past week at the World’s Best Sommelier competition and have plenty to report about that but here’s a great non-wine match in the meantime - and a couple of tips about how to make an authentic Pisco Sour.
Last week was particularly good for off-the-wall pairings but I'm going to nominate this delicious cocktail as my match of the week.It was at the new Peruvian restaurant and bar, Ceviche and was a wonderfully refreshing mixture of limo aji chilli-infused pisco (limo aji chilli is a native Peruvian pepper) with elderflower liqueur, cucumber, lime, egg white and cracked black pepper.
It’s unusual these days to come across a menu that’s totally unfamiliar. You can almost predict it. Pork belly? Check. Steak? Check. Sticky toffee pudding? Check. But the recently opened Lima, which specialises in modern Peruvian food, is so startlingly original that it feels like taking a two hour trip to Peru.