Perú celebrates itself with this brilliant cocktail named for its iconic site Machu Picchu. The name of the site means Ancient Mountain. Prepared for the first time in Cusco by the well-known bartender Bernardo Solís Loaiza in 1984, this drink was motivated by the colors of the flag of Tawantinsuyo, the old and new Inca Empire.
The colors of green, yellow, and red have much significance in our culture. Green represents harmony with nature. Yellow stands for the sun, our Tayta Inti, and red signifies vitality and action.
As a result, this cocktail stands for Cuzco and for Peru. We find it is almost all of our bars and discotheques as well as in marriage celebrations. It is always present so that everyone can enjoy it and, while raising it to wish good health to friends and family and then knocking it back, everyone consumes a symbol of their homeland and its sacred ideology.
The name is very important and attractive. Machu Picchu is the greatest tourist attraction of Peru and one of the most significant in the world. Though it builds on this name, the cocktail also is attractive because of its beauty and taste. Its three different, colorful flavors make it one of the most demanded cocktails in South America.
To enjoy a good Machu Picchu you should know that there are certain steps. First, we recommend you drink the beverage through a small straw, tasting a little of each of the differently colored flavors before downing the glass. You should start at the bottom and go to the top. If you were to reverse the order, the drink would turn slightly bitter.
The second recommendation is to never mix the layers, not just because the drink loses its beauty but because its flavor changes.
Machu Picchu Cocktail
1 oz. grenadine syrup
5 cubes of ice
3 oz. orange juice
1 dash green creme de menthe
1 1/2 oz. of acholado pisco
1 maraschino cherry
Making this cocktail is not easy because we have to create the three layers, the three flavors. If you make an error the drink is ruined and so much care must be exercised to guarantee the creation of three distinct layers and flavors. For the satisfaction of whoever drinks the cocktail we must make it in the proper manner.
First we and grenadine syrup to a fluted glass with three or four ice cubes. Then we pour in three ounces of orange juice. After this we prepare separately the creme de menthe and pisco. We slowly add this on top of the other layers with a bar spoon so that the creme de menthe does not settle and ruin the beverage.
That is what all of us from Cuzco should know about how to make and drink this cocktail since it represents us before the world.
Enjoy it and through it get to know a bit of Machu Picchu.