Borgoña grapes cured in Quebranta pisco and honey, letting time pull out deep color, aroma, and the serious sweetness of ripe fruit. You get two rewards: a ruby liqueur and softened grapes with a clean alcoholic bite. A patient Peruvian preserve: quick to assemble, slow to become its best.
Wash the Borgoña grapes, remove stems, and discard any bruised ones. Dry them very well and prick each grape once with the tip of a knife so the pisco can enter without bursting them.
Mix the Quebranta pisco, honey, and lime juice for 1 minute, until the honey loosens and the liquid looks even. No need to shake it like a cocktail; just combine it well.
Place the Borgoña grapes in a clean jar and pour the pisco mixture over them until covered. Seal well and gently move the jar for 10 seconds, just to distribute the sweetness.
Refrigerate for 3 days, moving the jar once a day. By the end, the pisco should look reddish and the grapes softer, aromatic, and clearly macerated.
Serve a few
Turn what you find into an experience you can actually bring to your kitchen.
