Pisco Night at Hotel Kempinski Corvinus: The spirit of Peru takes Budapest by storm – Exclusive PHOTO REPORT
Under the striking ambiance of Blue Fox the Bar, nestled in the illustrious Kempinski Hotel Corvinus in Budapest, a remarkable celebration unfolded on Friday evening, 5th April. Daily News Hungary was cordially invited to partake in the stunning event, marking the premiere of Peru’s beloved libation, Pisco, in Hungary. With the theme “Pisco, Spirit of Peru,” the Embassy of Peru orchestrated a truly memorable evening to introduce Hungarians to the allure of this revered spirit.
The festivities kicked off at 7:30 p.m. at the Blue Fox The Bar, an upscale downtown hotspot within the Kempinski Hotel Corvinus. Guests were warmly greeted with two delightful Pisco-based welcome drinks: the Zamboni, a tantalising concoction reminiscent of the Italian Negroni, featuring Pisco La Botija Italia, Campari and Rosso Vermouth; and the iconic Pisco Sour, a harmonious blend of Pisco La Botija Quebrante, lime, lemon, sugar, crowned with a velvety egg white foam. As the evening unfolded, the air buzzed with excitement, as attendees relished the captivating flavours of these two signature Peruvian cocktails.
It’s worth noting that Pisco Night, organised in partnership with Kempinski Hotel Corvinus Budapest, succeeded the “Pisco Masterclass” hosted by the Embassy of Peru last November. This masterclass targeted bartenders, showcasing the versatility of Pisco, Peru’s finest distillate derived from vines along its southern coast since the 16th century. The aim was to equip bartenders with the knowledge to replicate or innovate their own Pisco-based cocktails tailored for local tastes.
Pisco Night shines bright
The highlight of the Pisco Night was the opportunity to savour an array of exquisite Pisco cocktails expertly crafted by mixologists. The revered Chilcano, crafted from Pisco La Botija Acholado, lime and invigorating ginger beer, delighted the senses with its refreshing zing. Additionally, guests were treated to the innovative creation ¡Viva El Perú!, a tantalising blend of Pisco La Botija Quebranta, elderflower, vanilla, citrus and mint, showcasing the versatility and depth of flavours that Pisco offers.
Along with the cocktails, gourmet Peruvian bites were served to the guests, prepared by Peruvian chef Javier Vera. These included various types of Causa, a dainty dish resembling a small cake, crafted from layers of mashed potato, chili sauce, avocado and the finest loin, offering a delightful blend of flavours and textures. Additionally, guests indulged in Leche de Tigre, a zesty citrus-based marinade traditionally served with succulent salmon and plump prawns, further enhancing the culinary experience with its vibrant taste palette.
Peruvian Ambassador’s address
Cultivating cultural connections
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