Pisco Sours and Causitas
Friday, August 14th
4:30 PM - 6:00 PM Pacific Time
Join Chef Nacho for a Peruvian Happy Hour as you make refreshing Pisco Sours and mini Causa appetizers - the perfect pairing of two Peruvian classics!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class:
Boil the potatoes with skins on until fork tender. Once tender, peel and mash them until smooth.
Chop the green onion and cilantro into fine pieces for garnishing.
Pisco Sours & Causa
Pisco Sour
1-2 cocktails
3 ounces Pisco (or substitute with Tequila)
1 ounce lime juice
1 ounce simple syrup
5 cubes ice
a few drops of Angostura bitters
1 egg white
Causa
Serves 2-3
4 Yukon gold potatoes (boiled and mashed)
Aji Amarillo Pepper paste (or substitute with a roasted pepper paste)
To make your own pepper paste, roast 1 yellow pepper until soft and blend into a paste with vegetable oil
4 teaspoons vegetable oil
Salt to taste
3 teaspoons lime juice
Garnish
1 1/2 ounces raw fresh fish (Trout, Salmon, etc.)
1 tablespoon chopped cilantro
1 chopped green onion
3 teaspoons Sesame oil
1/4 cup mayonnaise
1 avocado
Black pepper to taste
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
Food processor
Potato ricer or masher
Glasses for Pisco sours
General Steps
Prepare Pisco Sour.
Prepare causa while you sip on your Pisco Sour!