The lodge set up a cooking school for us at lunchtime. We were going to make our lunch appetizer, Causa. This is a layered potato, tuna, avocado dish. The mashed potatoes are made with lemon juice and olive oil. The layers are placed into a ring, and when finished the ring is removed and,
Voila!
They were actually quite good and easy to make (not sure Dave W. wood agree, though). After eating our causa, and then an enormous lunch, we all rested until we had to eat again.
Just before dinner, Claudio had a salsa dancing class. Dave and Molly were stars.
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| Master Barkeep Claudio |
Pisco is a liqueur made from fermented grape skins distilled into a high proof brandy. It was a way for the Peruvians to get around the very expensive brandy being exported to Peru from Spain in the 1600's.
The Pisco sour recipe is 3 parts Pisco, 1 part lime juice, 1 part simple syrup, 1 part egg white (without salmonella). Shake vigorously with 12-14 ice cubes and after pouring into a Pisco Sour glass (see finished product) add 3 drops of Angostura Bitters. You can use a blender, but classically it's done with a shaker.
Dave W. was elected bar tender, a duty which he performed with aplomb and skill.
Especially once he put on his special hat!
We all got to help shake the brew. Some with more gusto than others.
And the finished product. Nectar of the gods.
Thanks to the Pisco Sour, we got Molly to model the local headdress.
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