Every country has its cooler; and Peru's contribution to warm weather refreshers is the Chilcano. At its heart, Pisco, gingerale, and bitters; but the farm's the limit when it comes to mixing in flavors from fruity to savory.
Come explore the eight grapes used in Pisco production and how they all differ when it comes to making this simple cocktail.
Drinks By: Brother Cleve (Boston) Nathan Dalton/Catahoula Hotel (NOLA) Alba Huerta/Julep (Houston) Jim Kearns/Happiest Hour & Slowly Shirley (NYC) Ivy Mix/Leyenda (NYC) Charlie Moore/Knife (Dallas)
Bartending since 1987, also work as musician, DJ, producer, bar consultant. Spread the cocktail gospel in the 90's as keyboardist with loungecore act Combustible Edison (SubPop). Old drunk.
Charlie brings years of experience bartending in and around Dallas to life through thoughtfully made cocktails and friendly service. He got his start in craft cocktails working closely with his mentor, Brand Hensarling (of Fort Worth's The Usual) at a small restaurant called CampO... Read More →
Ivy Mix is CoOwner and Head Bartender of Leyenda, her panLatin cocktail bar in Carroll Gardens, Brooklyn, backed by her longtime mentor, Julie Reiner. Leyenda pays tribute to her years of living and bartending in Guatemala, as well as extensive travels throughout all of Latin... Read More →
Jim Kearns is head bartender and partner at The Happiest Hour, a new bi-level drinking and dining destination in New York’s Greenwich Village that salutes America’s sexiest decades. He is responsible for developing and executing a beverage program at the highest level and ensuring... Read More →
Nathan is currently the Food and Beverage Director of the Catahoula Hotel in New Orleans, which includes a Peruvian bar and restaurant, a cafe, and a before long a tiki bar on the rooftop. Previously, he was the bar director for the Felipe’s Taqueria operation and opened Tiki Tolteca... Read More →
