Its entry into salons and soirées
By the late 19th century, the quality of Pisco was well-established. This was evidenced during the inauguration ceremony of the Mollendo-to-Arequipa railway, which included a substantial provision of the delightful spirit. Newspaper reports from the era recount that on December 30, 1870, four ships departed from Callao carrying distinguished passengers—honored guests attending the railway's grand opening celebrations. Among them was the President of the Republic and his entourage aboard the steamer Chalaco.
The fresh sea breeze, shimmering greenery, and the soothing sound of the waves, coupled with coastal sunsets, made the voyage a pleasure. Adding to the experience were exquisite dishes, liquors, fruits, and refreshments available “whenever one desired.” Music played by a military band set the rhythm, offering guests the lively distraction of dancing to ward off seasickness.
A chronicler from La Sociedad newspaper, who documented the journey, marveled at the quality and extravagance of the festivities. He went so far as to declare that the banquets of Mark Antony and Cleopatra were mere “poor village mayor’s feasts” compared to the luxuries being enjoyed on this trip.
Once on land in Arequipa, the celebrations continued for eight days and nights. Henry Meiggs, an American citizen and the railway’s constructor, acted as the host, seemingly equipped with an inexhaustible purse and a boundless enthusiasm for revelry.
The inaugural ball for the railway, held on January 2, 1871, was a remarkable event. Under the glow of kerosene lamps, couples danced to the melodies of quadrilles, mazurkas, waltzes, polkas, galops, and lanceros. Equally memorable was the lavish supper served around 2 a.m., featuring:
Soups: Queen-style and consommé.
Main courses: Mayonnaise-dressed corvina, decorated hams, peacock galantine, poultry pies in crust, suckling pigs, shrimp pyramids, head cheese, garden-style loin cuts, tongues, salads, stuffed kids, English-style ducks, stuffed turkeys, chickens, and geese.
Desserts and sides: Cheeses, creams, puddings, pastries, confections, fruit salads, and a wide variety of ice creams.
Fine wines and spirits flowed freely: “Premium Bordeaux, Sauternes, Rhine wines, Port, Sherry, Champagne, Beer, Cognac, Kirsch, Pisco, Curaçao, Italia, Bordeaux Anisette, and Maraschino from Turin.”
By dawn, as the band played the nostalgic notes of a farewell, guests reflected on the magnificent feast prepared especially for the occasion by the Café Anglais of Lima’s Mercaderes Street.
Two days later, President Balta reciprocated with a celebratory banquet in honor of the American builder. According to the La Bolsa newspaper in Arequipa, a band from the Independencia frigate, composed of German musicians, performed Offenbach melodies. The table featured a wide array of refined dishes, desserts, and liquors. Among them, the famed pure Pisco stood out once again, justifying its reputation.
From: Chronicles and Accounts of the Origins and Virtues of Pisco,
Traditional Beverage and Heritage of Peru.
Published by Banco Latino, Lima, Peru, 1990.
Taken from the newsletter elpiscoesdelperu.com november 2007
November 2007
Where pisco is the only protagonist!
#lapiscoteca #piscosour #winelover #pisco #pasionporlacata #bar #elpiscoesdelperu #vino #vinosdelperu #pisco #piscolover #Lima #Peru #Moquegua #Tacna #Arequipa #Ica #piscopunch #piscosour #piscotonic #capitan #chilcanodepisco
"All rights reserved. Total or partial reproduction is authorized as long as proper credit is given to the author and active links to the source are provided." www.enelpaisdelpisco.blogspot.com
Comentarios
Publicar un comentario