• 3 parts Pisco
  • 1 part Cointreau
  • 1part cranberry juice
  • 1part passion fruit
  • Splash of fresh lime juice


  1. Add all ingredients into a cocktail shaker filled with ice.
  2.  Shake well and strain into a large cocktail glass.
  3. Garnish with a lemon slice or a twist of lemon peel.

Enjoy this cocktail in Kusi Bar at Aranwa Cusco Boutique Hotel

Aguaymanto Aranwa


2 oz. Pisco with apricots macerated
½ oz. Mandarin liqueur
4 to 5 oz. Aguaymanto juice


  1. Pour ingredients into shaker
  2. Shake over ice
  3. Train into chilled martini glass, and serve.

Enjoy this cocktail in Khasikay Bar at Aranwa Cusco Boutique Hotel

Chilcano de Pisco


  • 03 oz. of Pisco Quebranta
  • 0.5 oz of lemon juice
  • 03 drops of Angostura bitters
  • 04 units of ice
  • Ginger Ale
  • 01 lemon slice


  1. Place the glass to frozen.
  2. Place Pisco Quebranta directly into the glass.
  3. Add lemon juice.
  4. Add Angostura bitters.
  5. Add ice.
  6. Complete with Ginger Ale.
  7. Stir for a few seconds with a Bar spoon for merging the ingredients.

Enjoy this cocktail in Khasikay Bar at Aranwa Cusco Boutique Hotel


Strawberry Sorbet

Serves: 8 pax


  • 1 1/2 cups sugar
  • 1 cup spring water
  • 8 cups fresh strawberries
  • Juice of 1 lemon
  • 1 cup Chambord liqueur


  1. Combine sugar and water in a pot over medium heat.
  2. Cook, stirring, until sugar dissolves.
  3.  Puree 3 1/2 cups strawberries in a food processor or blender until smooth.
  4. Pour through a strainer to remove seeds.
  5. Mix the raspberry puree into the cooled sugar solution and add the lemon juice.
  6. Chill for 2 hours in refrigerator.
  7. Spoon mixture into an ice cream maker and freeze by following manufacturer’s instructions.
  8. To serve, combine remaining strawberries with Chambord and spoon mixture over frozen sorbet.


*Any sorbet not eaten immediately can be placed left in freezer for up to two weeks.

*Place in microwave for a few seconds before eating, to soften slightly

Enjoy our fruit sorbet at Pukawi Restaurant in Aranwa Cusco Boutique

Coca Sour


  • 3 oz. Pisco
  • 2 coca leafs
  • 1 oz. fresh lime juice
  • 1 oz. of simple syrup
  • 1/2 oz. of fresh egg whites
  • 5 cubes of ice

In a shaker place ice, egg whites and shake for 5 seconds.  Add pisco, simple syrup and lime juice.  Shake for another 8-12 seconds.   Decorate with two coca leafs and serve.

Refresh yourself with this delicious drink at Khasikay Bar.

Alpaca carpaccio with arugula from our Valley´s garden

With this healthy food recipe you know you’re getting healthier with every bite.

Alpaca carpaccio with arugula from our Valley´s garden, manchego cheese shavings, apples and pecans sauteed in andean herb balsamic vinaigrette


  • 500 gr Alpaca Prime Ribe
  • 150 gr Green Apples
  • 200 gr Arrugula
  • Olive Oil  and Lime
  • 200 gr Pecans
  • 100 gr Manchego cheese
  • Balsamic vinager
  • Andean Herbs
  • Salt