‘4 Mil’ learn how to prepare a drink from Cusco in honor of National Potato Day (VIDEO)

On the banks of the Vilcanota River, in the Sacred Valley of the Incas, ‘4 Mil’ was invented, a drink that honors the more than 4 thousand species of native potato that are grown in the country, and that are remembered today in the ‘National Potato Day’.

Peru is the main center of origin of the potato, a tuber that is more than 7 thousand years old. and that it was a fundamental food in the development of the pre-Inca and Inca cultures and that until today plays an important role as a food that contributes to food security.

In Peru, between 3,500 and 4,000 potato varieties have been identified with different properties, contents and qualities. This is thanks to the commendable conservation work of the communities of small farmers who live mainly in the high Andean areas.

'4 Mil' learn how to prepare a drink from Cusco in honor of National Potato Day

A DRINK OF HEIGHT.

Fiorella Larrea, head bartender of the Miraflores Park Hotel of the Belmond chain, arrived at the facilities of the Río Sagrado hotel in the town of Urubamba. creator of a new national drink, which she assures will break schemes.

It is ‘4 Mil’, a spirit drink in the form of a cocktail, that uses ingredients such as our quebranta pisco, passion fruit and fine herbs such as chamomile.

The elaboration process begins by tempering a cocktail-type glass in order to achieve the ideal temperature for making the drink, Then the following ingredients are mixed:

1 oz broken pisco

1/2 oz passion fruit juice

1/2 oz rose and asian chamomile syrup

1/4 oz red bermout

1/4 oz Creole lemon juice

Mix everything together and serve with small slices of dehydrated potato with Maras salt Made in a preheated oven at 150°C.

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