Every region and every country has their drink; their personal poison that the people celebrate with. Here in Peru, the drink of choice is Pisco. And if you have the patience and the courage, the real treat is the Pisco Sour.
Pisco (from the Quecha word pisqu meaning little bird) is a liquor distilled from grapes originally in the town that bears its same name located on the central coast of Peru. This regional brandy was created as an attempt to mimic a similar Spanish brandy, Orujo. Pisco continues to be distilled in this area, as well as other designated areas of Peru and Chile. Chilean Pisco, however, is quite different in many aspects and there is very long and interesting dispute over the rights to distill and distribute.
Onwards to the Pisco Sour.
The Pisco Sour seems, as with the Pisco, to have a dispute on its origins based on Peruvian and Chilean history. Peru states that the drink was invented by an American in Lima as a variation of the whiskey sour, while Chile says the beverage was was a successful experiment by an Englishman in a Chilean port city. The name sour came from the lime he used. But the lost origin is understandable after drinking a few. For obvious reasons, stories get blurred and memories are bound to get mixed up. As they say, "Pisco Sours start in your stomach, and end in your head." Although, the next morning, it may exit from various places.
So "Para arriba, para abajo, para centro, a dentro!"
- 2 fl oz (8 part) Pisco
- 1 fl oz (4 part) Lime juice
- 3/4 fl oz (3 part) Simple Syrup
- 1 Egg White
- 1 dash Bitters Shake all ingredients together (excpet bitters) with ice. Dash the bitters on top.