#FridayCocktail – Pisco Sour
I had my first Pisco Sour at a bar in Valparaiso, Chile, close to 10 years ago. The cocktail – and the trip in its entirety – are etched firmly in my memory. To this day, the unique smell and taste of this national libation can stir emotions deep within my psyche. I think this may have something to do with an unforgettable 30 minute flight over the Andes…but that’s a story for another day.
Both Peru and Chile lay claim to the invention of the Pisco Sour. Each country has a slightly different recipe and although both feature pisco, a grape brandy, Peruvian pisco and Chilean pisco do have different taste profiles. The Chilean version tends to be woodier and earthier due in large part to oak aging. In addition to the difference in pisco flavours, the Peruvian cocktail recipe calls for both egg whites and bitters, while the Chilean version does not.
Chilean Pisco Sour
3 ounces of Chilean pisco
1 ounce of simple syrup
1 ounce of fresh lime juice
Lime wedge (garnish)
In a cocktail shaker filed with ice, add pisco, simple syrup and lime juice.
Shake vigorously for 30 seconds.
Strain into an old fashioned glass and add lime wedge to garnish.