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Chilean journalist admits that Peru’s pisco sour is better!

Peruvian Pisco sour

It’s not like most people didn’t know this already, but… If this doesn’t make front page headlines around the world (or just in Peru) I would be surprised!  🙂 http://www.livinginperu.com/news/10556 “The quebranta, which is the base of the most traditional Peruvian piscos, seems to not exist in our country.” Tapia explains that in Chile is a common practice to mix stocks, in Peru it’s done in a specific way. The acholado pisco always uses aromatic grapes with stocks with more body. Peruvian pisco isn’t brought up in kegs, as the Chilean one, but in steel or plastic crock or in the traditional chalk jar to not to distort the expression of the stock. And one more detail: the year of vintage is indicated at our pisco bottles. Another important difference is that in Peru water is not needed to lower the level of alcohol. “Peruvians feel it as a sacrilege because it distorts the character of the distillation, so they choose the portion suitable to the gradation of their pisco.” Finally Tapia says Peruvian pisco is more rich and diverse, due to the number of national farmers who try to give a high quality pisco.

Peruvian Pisco Sour recipe

Have you had a Pisco Sour lately?

I found this great recipe for my favorite drink ever – the Pisco Sour (using Peruvian pisco, of course!).  It was tweeted by #Karikuy and the original website is: http://www.artperucuisine.com/docs/r_ps.html.

Pisco is a clear distilled grape brandy made from the quebranta grape grown in the Ica valley, and around the Pisco and Ica rivers. Located three hundred kilometers to the south of Lima, the favorable soil and mild climate of the Ica valley made an ideal home for the wineries which were established by Peru’s Spanish and Italian immigrant families.

This is a special recipe which is really quite standard. The only difference is that commercially bottled jarabe de goma (sugar syrup) is more commonly used.


To make the sugar syrup:

  • ½ cup sugar
  • 3 tbsp water

For the drink:

  • 7 ½ oz (225 ml) Pisco
  • 2 ½ oz (75 ml) key lime juice
  • 1 egg white
  • Ice

To prepare the sugar syrup:

Put ½ cup of sugar in a small saucepan with 3 tablespoons of water, just enough to moisten the sugar. Bring the mixture to a slow boil and while stirring, cook until all the sugar has dissolved. Remove from heat and set aside to cool for a few minutes.

To make the sour:

Pour the key lime juice and the Pisco into the warm sugar syrup and stir thoroughly to blend the ingredients completely. Pour the mix into a blender jar and add just enough ice to double the volume of liquid in the glass. Blend on high for an additional 30 seconds to crush the ice. Add one egg white and blend on high for one minute. Transfer to a pitcher and serve immediately in either old-fashioned or white wine glasses. Traditionally, a drop of Angostura Bitters is placed in the middle of the foam in each glass.

The essential mix is three parts Pisco to one part key lime juice and one part sugar syrup: you can use this proportion to increase the recipe to produce any number of drinks.

Tip: A fourth measure of pisco may be added for a stronger drink. If you like, the “edge” can be taken off this stronger version by adding a touch more sugar syrup.

Steve’s Additional Tip:  Now drink up!  Savor the taste – it’s magnificent.  It’s a much better way to drink Pisco than by doing straight shots.  My host father, Pepe, used to say to me after dinner: “Estiv!  Pisquito?”  Then the whole family would take a shot together.  Ahh, the memories…