Recipe by Christina Ramirez
- 1/2 oz. Lemon Juice
- 1/2 oz. East India Solera Sherry
- 1/4 oz. oz Amontillado Sherry
- 1 1/2 oz. Pisco (Pisco 100 or any Acholado)
- 2 1/2 oz. Mango-Hibiscus Syrup
- 1 cup Mango Purée (Perfect Purée, but Goya Will Work)
- 1/2 cup Turbonado Sugar
- 1 oz. Dried Hibiscus Flower (Measure in Jigger)
- 12 drops Vanilla Extract
Reduce 15 minutes. Fine-strain into vessel. I used a 5-pronged channel knife for citrus carving and Sorrel you can find anywhere micro-greens can be purchased.
I’ve always had a deep love for my Father’s Peruvian Culture. He would tell stories about when he was young. Going to the Amazon to a special market and buying ingredients to go back to Mira Flores and cook with his family. Every time he and his family would go they would buy Mangos and other fresh fruit to eat on the way back home. I tried to imagine the delicious tastes and smells of the marketplace. The Vicuña is delicate and graceful. Roused easily by the swirling flavors of Lustau East India Solera and Amontillado Sherries.