Pisco Sour
What is Pisco:
- Pisco is a grape brandy produced in Peru and Chile, which have a long-standing rivalry over its origin and name.
- The history of Pisco in Chile goes back to the introduction of grape vines by Spanish colonists in the sixteenth century.
- By the mid-1800’s Pisco had become fashionable in cities like New York and in San Francisco during the Gold Rush.
- In 1931, Chilean government established a Denomination of Origin for Pisco, designating the Atacama and Coquimbo regions as official production areas.
- Pisco is grape spirits obtained by distillation of approved white and pink strains of Vitis vinifera, mainly Moscato in Chile. Alcohol content is about 35 percent.
- Unlike white Peruvian Pisco, Chilean Pisco can be distilled multiple times and aged in American or French oak barrels.
This classic Pisco Sour comes from Chef Teddy Bourancle at Lima Restaurant in Oranjestad, Aruba and is its most requested cocktail. For those traveling to Chile with me, we’ll sample local versions.
To serve 1
2½ ounces Peruvian Pisco Quebranta or Acholado
¾ ounce lemon juice
¾ ounce Simple Syrup
¾ ounce egg white
¼ cup ice cubes
Drops of Angostura bitters
In a cocktail shaker, combine all ingredients except the Angostura bitters with the ice cubes. Shake well until the ice has almost fully melted and the drink is foamy. Pour into a glass, top with a few drops of the Angostura bitters and serve immediately.
(photo credit: Roney Lopez, Aruba Photo and Film.)
If you love this recipe and want to experience the full culinary adventure, check out our tours!
See Upcoming Tours