[Pisco]

A trip to Peru helps me to understand a little more about Pisco, that I didn´t find in Chile.

They hv 3 type of Pisco to be more easy to understand:

1 - Aromatic - Pisco Italia for example: that are made from just one grape specie, like Italia, Torontel, Moscatel or Albila

This is to drink straight, not to make cocktails, so quality should be good for a better taste.

2 - Non Aromatic - Pisco Quebranta - only one grape, Quebranta Grape - used for cocktails

3 - Blended - one more grape. Pisco Acholado - used for cocktails and for infused pisco

Infused Pisco is usually for Chilcano cocktail, that is pisco (infused or not), a fruit juice and gingerAle, lot of ice, long drink, good for summer.

[Transglutaminase source, anyone?]

The best source, I imagine like in Brazil is Ajinomoto that should have a branch there. If you call them and explain that will use as a test they usually ship a 100 g sample. In Brazil the cost is US$100/Kg.

For a sample os this size you can glue abr 10kg of meat. Try first with fishes (salmon and a white one).

[Gin and Tonic – Finetuned]

Sometimes I´m doing solid Gin-n-tonic with agar-agar and using some Blue Curaçao for a color impact.