After several casual evenings in Cusco, we were itching to get gussied up a bit. We showered and put on our finest travel clothes (I even tucked in my shirt) and walked to the Belmond Hotel Monesterio for happy hour.
This hotel is one of the fanciest in Cusco, and we'd heard a lot about it. As the name implies, it's an old monestary converted into a luxury hotel. And it is tip-top.
We strolled into the lobby bar like we belonged there (not like the budget hostelers we are) and took a seat among leather chairs and a warm fire.
Miguel, aka Mikey, the soft-spoken but cheery bartender, introduced himself and made some cocktail recommendations. We followed his advice and ordered the Pasion de Muña. He gladly let us observe his work at the bar. The result was one of the most refreshing cocktails we've had yet, made with indigenous ingredients and something quite creative.
For your enjoyment at home, here is the recipe:
Pasion de Muña
2 oz pisco
2 teaspoons sugar
6-8 muña leaves, muddled (It's Andean mint. Substitute mint or basil as you're unlikely to find muña in the States.)
1 oz passion fruit juice
1 oz orange liquer (Grand Marnier or Triple Sec)
Ice
Top with soda water
Thanks to Mikey and the Hotel Belmond Monesterio for a delicious addition to our recipe book and a fancy night out!
