pisco sour
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the pisco sour
You’re gonna wanna save this one for later. There are very few drinks that can be claimed as a specific country’s cocktail. The pisco sour is one such drink. Made from pisco, a grape brandy that was created in the winemaking regions of Peru and Chile, it’s claimed as the national drink of both countries (which is a spicy subject).
As far as I’m concerned, I’m not here to debate the origins of this cocktail pertaining to whether or not it was invented in Peru or Chile, or make an opinion if either Piscos from those respective countries are better.
Here’s what I know: both countries celebrate and consume this cocktail; and both produce a brandy they call Pisco. In terms of Pisco, yes, there are differences in production that may influence the final taste from a comparative basis — but that does not mean, in my opinion, that one is better than the other.
So to my Peruvian and Chilean brothers and sisters: I taste and appreciate ALL Piscos, REGARDLESS of origin. As far as the cocktail is concerned, it is an extension of exploring what both countries have to offer as authentically as you all enjoy your incredible products.
Ingredients
0.5oz | 15ml lemon juice
0.5oz | 15ml lime juice
0.75oz | 22.5ml simple syrup
2oz | 60ml Pisco of choice
1 egg white
Cocktail Directions
Combine all ingredients into a shaker tin, dry shake without ice, then shake with ice. Double strain into a chilled sour style glass. Garnish with drops of bitters.
