David Herreraowner and creator of “Pedro Piscal”, explained that the idea arose while he was creating a drink with Nina Giaconi, at which time the idea was born that the “powerful ingredient” would be honey, immediately thinking of Yohana Agurto’s venture, “Miel Gibson”.
Both entrepreneurs have been involved in disputes with the actors from Hollywood Peter Pascal and Mel Gibson for intellectual property reasons. However, they decided join forces and make a new product, the ccalled ocktail “Piscal Gibson”, which they promote as a drink of “resilience and creativity.”
David Herrera stated that “We agreed with Nina (Giaconi) to create an ideal drink for the winter season, However, we were missing a powerful ingredient that also reflected the spirit of Pedro Piscal, so we immediately thought of Miel Gibson as a great contribution in every sense. We contacted Yohana and she accepted the project without a second’s hesitation.”
In a statement, it is detailed that this innovative combination of pisco and honey, celebrates “the perseverance and creativity of two entrepreneurs who, despite the challenges, found a way to thrive and surprise the world with their new creation.”
Ingredients
According to the recipe, the cocktail has 60 ml of Pedro Piscal, 1/3 of Ají Amarillo (deveined), 30 ml of Gibson Honey syrup (Gibson), 60 ml of natural orange juice and Ginger ale.
Preparation
- In a cocktail shaker, pour 60 ml of Pedro Piscal, which provides unmatched purity.
- Add 1/3 of a yellow chili pepper, deveined. This spicy touch will give a bold twist to the flavor.
- Add 30 ml of Gibson Honey, an elixir that mixes and balances sweetness and sophistication.
- Add 60 ml of freshly squeezed orange juice, which provides freshness and a vibrant citrus touch.
- Shake vigorously in the shaker to mix all the ingredients well.
- Serve in a tall glass with ice and top off the drink with a splash of Ginger Ale, which adds an effervescent and refreshing touch.
Health!
