The Last Days of Pisco at Cafe Sifitis

Supperclubs & Popups | British | Peruvian | NOT BYOB | Pop Up

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For those who like their drinks strong and their fish naked, The Last Days of Pisco will be serving up fine pisco cocktails and experimental ceviche in Brixton for one weekend only this July. Taking up temporary residence in an unassuming Algerian Patisserie opposite the entrance to Brixton Market Row, the chefs will be curing their seafood - seabass, trout and scallops - in a selection of citrus and flavoured vinegars. Expect some quintessentially British flavours alongside the usual South American ones. From seabass marinated in fresh lime juice and spiced up with ginger and chilli, to trout marinated in tarragon cider vinegar, sweetened with heather honey, joined by local greens like watercress and pea shoots, and topped with crispy trout skin. Plenty of sides will be served alongside the fish; there will be some snacks to start; and for afters, a local infamous Brixton doughy treat from one of our market neighbours is being resurrected. Especially for us. Be very excited.

As our name suggests we're only serving one spirit, pisco - an unaged grape brandy from South America - but in oh-so-many ways. Drink it in an enlivening pisco sour, a Piscopalian (a twist on the Negroni) or a Pisco Inferno (think chillis). Or drink it straight, it's so delicious that you can. Beers will also be available.

Your cooks for the evening are Hen (@HenriettaClancy) and Steph (@StephanieBoote). Both hark from South London and are big fans of punchy flavours and raw stuff, prettily put together. And - it would seem - getting up close and personal with the food they prepare.

Charlie McCarthy (@AATCocktail) is the man with the shaker. The founder of cocktail consultancy business All About the Cocktail, he's been playing around with our pisco for a good year now and he's very good with it.

Tickets cover the cost of food - snacks, a selection of ceviches, sides and something sweet. Anything from the bar is extra so that you can drink as little, or as much, as you like. Vegetarians are very welcome, but please send us an email to let us know when you book on

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