How to Mix Pisco Sour
A Pisco Sour is a cocktail typical of western South American cuisine.
The drink’s name is a mixture of the Quechua word Pisco (‘Bird’) and the term Sour. The Peruvian Pisco Sour requires the use of Peruvian Pisco as the base liquor and the addition of lime, simple syrup, ice, egg white, and Angostura bitters.
The Chilean version is similar, but uses Chilean Pisco, sugar instead of simple syrup, and excludes the bitter.
Other variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves.
This South American drink has its own calendar day, the 1st Saturday in February is National Pisco Sour Day in Peru.
The Chilean Pisco industry retaliated by announcing its creation of the non-government sponsored “Día de la piscola”, and also set it for celebration on 8 February.
This sweet & sour beverage is a wonderful treat on a warm Summer’s day. Mix the following:
3/4oz simple syrup
1 egg white
Shake the ingredients vigorously, pour into an Old Fashioned Glass, finish with a dash of Angostura bitters on the egg white foam.
Both Chile and Peru claim ownership of the Pisco Sour and denominate it their national drink. Peru considers that both Pisco and the Pisco Sour should be considered exclusively Peruvian.
However, Chile contests this claim and, in turn, also claims ownership over both alcoholic beverages.
Partially as a result of this controversy, the Pisco Sour holds international attention as a topic of popular culture.
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