Here we are with another exciting Drink Of The Week. It is exciting, right? This time it’s the Pisco Sour. Is it Peruvian? Is it Chilean? Who knows. It’s probably both. Get yourself some pisco and some limes, not lemons. Did you know that in Peru, what we call limes they call lemons? It’s confusing, but trust me, you should be using limes.
So, what’s pisco? That’s what you really wanna know. Pisco is made from distilled grapes including Quebranta, Muscat and Italiao varieties to create a kind of clear brandy. Depending on it’s origin and the type of grapes used, it can have a woody and sweet aroma and a flavor reminiscent of weak rum. Pisco and the Pisco Sour are the subject of an ongoing dispute between Peru and Chile. Each country claims to own the origin of the spirit and the popular cocktail. While the argument rages on, the rest of us simply enjoy the stuff.
2 oz Pisco
2/3 oz lime juice
2/3 oz simple syrup
1 egg white
Add the ingredients to a shaker and mime shake (shh, there’s no ice) to form an emulsion. Open shaker, add ice, seal and shake like hell. Strain into a glass and decorate the foam with drops of Angostura Bitters.
The egg white in this drink helps to form the delicious foam and lends it a wonderful texture. The bitters are used on the top of the drink as an aromatic component providing a decorative garnish and ensuring that each sip includes a strong whiff of spice. If you asked someone in Peru about the bitters, they would point you toward Amargo Peruvian Bitters, which can be hard to find around here. Most folks just use Angostura. If you like sours, give this one a try!