How to Make Pisco Sour
August 21, 2024
Pisco is a type of brandy that originates from the winemaking regions of Bolivia, Peru and Chile. It was developed in the 16th century by Spanish settlers who brought grapevines to South America. The name “pisco” is derived from the town of Pisco in Peru, which was a significant port for the export of the spirit.
Origin:
Peru: In Peru, pisco is made by distilling fermented grape juice into a high-proof spirit. The production is strictly regulated, with specific guidelines on the types of grapes that can be used (such as Quebranta, Negra Criolla, and Italia) and how it can be distilled. Peruvian pisco is typically not aged in wood, which preserves the fresh, fruity character of the grapes.
Chile: Chilean pisco, on the other hand, can be aged in wood, giving it a different flavor profile. Chile has its own regulations for pisco production, and the spirit is made in a similar manner but often with different grape varieties, such as Muscat.
Bolivian pisco, often referred to as Singani, is a type of distilled spirit that is unique to Bolivia and has a rich history and cultural significance. While it shares some similarities with Peruvian and Chilean pisco, Singani is distinct in both its production and its flavor profile.
The rivalry between Peru and Chile over the origin of pisco is intense, with both countries claiming to have the original version of the spirit. However, both styles are unique and beloved in their respective countries.
Flavor Profile:
Pisco’s flavor profile is influenced by the types of grapes used and the production process:
Peruvian Pisco: Known for its bright, aromatic qualities, with a strong presence of fruity and floral notes. Depending on the grape variety, it can have flavors ranging from citrus and tropical fruits to herbs and spices.
Chilean Pisco: This version often has a softer, slightly sweeter profile, especially when aged in wood, which can impart vanilla and caramel notes. The flavor is still fruit-forward but can be more complex with a smooth finish.
Pisco Sour is the most famous cocktail made with pisco. It was created in the early 20th century, often credited to American bartender Victor Vaughen Morris, who ran a bar in Lima, Peru. The Pisco Sour combines pisco, lime juice, simple syrup, egg white, and bitters, shaken to create a frothy, tangy drink.
Flavor Profile of Pisco Sour:
The Pisco Sour is a balanced cocktail with a harmonious blend of tartness from the lime juice, the smooth, slightly sweet and fruity base of the pisco, and the creamy texture from the egg white. The bitters add an aromatic finish, making it a refreshing and complex drink.
Overall, both pisco and the Pisco Sour embody the vibrant spirit of South American culture, with distinct flavors that highlight the rich agricultural heritage of Peru and Chile.
Pisco Sour Cocktail
Servings: 2
Ingredients:
2 oz. freshly squeezed lemon juice
2 oz. simple syrup
4 oz. pisco
6 ice cubes
1 egg white
Angostura Bitters
Instructions:
Blend the Base:
In a blender, combine the freshly squeezed lemon juice, simple syrup, pisco, and ice cubes. Blend for about 20 seconds until well mixed.
Add the Egg White:
Add the egg white to the blender and blend for another 20 seconds. This will create a frothy, smooth texture.
Serve:
Pour the mixture evenly into two glasses.
Garnish:
Add 3 to 4 drops of Angostura Bitters on top of each drink. Use a toothpick to gently swirl the bitters into a decorative pattern.
Enjoy Responsibly!