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Perito Moreno Glacier Day – part 2 (night life)

Posted by on July 15, 2010

After being dropped off from the tour, We hopped right back into our car, as we’d heard some people say they’d seem flamingos on the ice flow by the town, and it was nearing sunset. No flamingos were to be seen there unfortunately, but after some Mark-style encouragement we ventured out onto the ice, quickly realizing it was quite thick, and made for some fantastic photos with our reflections underfoot in the ice, and the sun setting over the lake. Also managed to coax one of the local strays onto the ice – it managed to ‘dog-skate’ remarkably well, just struggling to make quick turns occasionally, which was good for a laugh!

We tried a pizza-style restaurant for dinner, as they served steak there too, and were not disappointed. Daniel also tried some of the local cordero (lamb) pizza, delicious!

Making it back to the hostel around 11, we had bought some Fernet and Coke and figured on a couple of quietish hours in the hostel before bed. However, Dan Santman (an American) had other ideas, and soon three of us joined him in heading to a bar in town which we were told ‘kicks off at 1am’. (as an aside, I thought Blair was the sane one staying at the hostel instead, but he was up till 3.30 himself!).

The bar – Melmac (no sign of Alf) had about eight other patrons when we arrived, and the band consisted of some steel drums and two tambourines. We weren’t too sure about this. Settled in and discovered that Dan Santman was from Forks, Washington (the town where the Twilight series is set). Now I’m not one to make inferences,
but it’s worth noting he left before sunrise, and I’m not sure that I ever saw his reflection…

Soon enough people started pouring in, and around two it was fairly good. We tried some of the ‘pisco sours’ that among others, my friend Scott had recommended to me from his time in Peru. From what we can tell, it’s a mixture of lemon, sugar, egg white and some form of alcohol. And for some reason was served to us in champagne glasses. It tastes ok, but I’m not a huge fan.

While talking we noticed what appeared to be a hoop being set up just above an area in the middle of the bar. We joked we might be getting a show, and then saw them putting mats beneath it. We were getting a show! Shortly two local girls hopped up and performed a variety of acrobatics, which was quite surreal to be watching at that time in some bar in Patagonia. The performance over, we met up with Lucas – a Canadian we’d met earlier, attempted our Spanish with a few locals, and realised that about half the staff from our hostel also worked at this bar.

Stumbled home around six – I say that because the ice, slush, and hill into town made walking rather difficult in the dark. Result – Amal with a gashed knee, and Daniel a camera short, and soaked in mud from falling face first into a puddle! A successful and fun-filled day!

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4 Responses to Perito Moreno Glacier Day – part 2 (night life)

  1. Scott

    Your very interesting posts deserve more people than just me posting comments, but I will try to keep the conversation going. First, that “some form of alcohol” that you find in a Pisco Sour, is in fact, Pisco (named after a town in Peru). Secondly, if I’m right you are currently in Argentina. This means that you could have had either Chilean or Peruvian Pisco. It’s quite different, and there have been wars about who invented it and which is better :). I may be biased, but the Peruvian stuff has a much better taste. Finally, when you enter Peru, Pisco from Chile is one of the banned items that customs won’t allow, right up there with illegal drugs (I’m not joking – it actually appears on the customs form!) :)

    • marksmayo

      Thanks Scott – it wasn’t too bad, but it wasn’t mixed as well as I’d hoped so there were still bits of egg, I’m not a fan of ‘bits’ in my drinks. We will be keeping an eye out for it in Peru then, have to try their version too, in the name of tourism science 😉 Any chance of you staying longer in Lima? It’s looking more like we’ll be there in the second week of August at this rate.

      • Scott

        Unfortunately, don’t think the boss would be too happy about a longer stay. Pushing my luck as it is 😀

        If the pisco sour is made well the egg should be very light and well mixed – there shouldn’t be any bits.

  2. Fran

    Chilean Pisco is most often made without the egg bits.

    If you go to Chile try it there. My suggestion of the best town for it is La Serena, or in the Pisco Elqui Valley.

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