The pisco sour: a drink that can be either too sour or too frothy, but when it’s made just right might be the most drinkable cocktail around. If you find yourself staring down your fourth pisco sour you’re a) drinking a very good pisco sour, and b) you’re drunk by this point. Learn about the pisco sour, Peru’s number one cocktail.
What is it?
The pisco sour is a cocktail with its main ingredient being pisco, a brandy made in Peru. The drink consists of a shot, or a shot-and-a-half of pisco, simple syrup, lime (preferably Peruvian limes), egg whites and a couple dashes of bitters on top. The key to the cocktail, however, is to shake it rather than use a blender. The blender tends to be an inexact science, while the shaker will make it frothy every time. That’s no guarantee, but the best pisco sours in Peru are usually poured from a shaker.
The origins of the pisco sour
Why is it a big deal?
Well, first of all, it was invented in Peru and the first Saturday of February is national Dia de Pisco Sour. Just like mom and dad, the Peruvian cocktail has its own libationous day filled with hedonistic pisco sour drinking. While the pisco sour is delicious and certainly deserving of a day dedicated all to itself – like most well-made cocktails are – it has more to do with Peru’s race against Chile for the unofficial title of capital of the pisco sour. Whoever can shout louder wins – although the Peruvian version is, of course, much better than its Chilean counterpart.
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