Back in Cuzco – last night in Peru

I might make the trip to Macchupicchu to just stay again at the Sumaq Hotel – the online pictures don’t even begin to convey the modern luxury offered at every step, as well as the inventive food offered by the chef; however, the “cooking” class I chose instead of another challenging “up and down” climb around the ruins had no cooking involved – I learned how to make a Pisco Sour, Sumaq style, and then river trout ceviche. I then explored the town, including the museum devoted to the discovery of Macchupicchu and the botanical gardens, which was still more than aerobic.

Having done the reverse trip of train (with a somewhat bizarre dance/dancer going up and down our first class cabin and then a fashion show) and then the bus to Cuzco (where I was met and taken back to my hotel),

I am now happily ensconced in this restaurant and bar called the “Museo de Pisco”. Pisco is a liquor made from fermented grapes (not wine), and after some tapas, my Pisco specialist, Sergio, has brought me a Flight of 4 to taste. In the meantime, I’ve been listening to this great live band, who after doing a kickin’ good version of Knocking on Heaven’s Door, then played some unknown but rocking South American tunes, followed by (taken by me as a sign), the Girl from Ipanema. Have I said yet that there is Wi-Fi basically everywhere?

After we did an extended “fragrance” testing on the 4 types of Pisco (before, during and after tasting) Sergio (who’s like a fanatical Pisco sommelier) revealed to me that he is from Monrovia and, due to romance, moved to Cuzco – aaah.

Perhaps we can all have a Pisco party, with Peruvian chocolate, upon my return. Back to my hotel – more tomorrow – from Argentina.