I followed the standard Sour recipe of 2 oz Pisco, 1 oz lime, 1 oz simple syrup, shaken with an egg white.
I’m still kind of new to cocktails and having a home bar, but I don’t think Pisco is a common bottle you’ll find at someone’s home, at least in the US. But when I was in bartending and mixology schools, the lecturers all raved about it.
They were all, “The times are a-changing! We’re taking Mezcal seriously now, Cachaça is a thing we drink, and Pisco is the Peruvian nectar of the gods!”. Or words like that, at least.
There are a few things I want to taste after taking these classes, and Pisco was definitely one of them. It is a brandy, a distilled spirit made from grapes. (Brandy can be made from any fruit.) But it is unique to Peru and Chile, and there are some other differences, including the grape varietals and the distillation process.
Let’s get right into the taste. WOW. I get all the fuss over it. It is fruity and floral, sort of like silver Tequila in a way. I’m still trying to find my words for describing it. I can say this – it makes a great sour. I’m excited to try other cocktails with Pisco.
