What’s your favourite pisco cocktail? Have you experienced one before? Pisco is grape based liquor that is sometimes known as Peruvian liquor. It is named for the town in Peru bearing the same name. Chile lays claim to the spirit it as well but that’s a long and historical argument that is currently at a stalemate.
In the 1550’s, quality control for the local wine industry discarded grapes that didn’t meet specific expectations and Pisco liqueur was born. You could create a whole receipe book from the cocktails you can make using Pisco but some of the classics include Pisco sour, La Serena Sour and Algarrobina. You’ll find plenty of drink directories listing variations of cocktails that use Pisco with other liqeurs, with juices, and in frozen drinks and party punches. Below is just a small sampling of some of the drinks you might want to make with it:
Pisco Sour
The pisco sour is definitely a beloved drink in Peru. There is little doubt that this is the most popular pisco cocktail. In fact, the first Saturday of each February is National Pisco Sour Day. This cocktail is made with pisco (of course), lemon juice, syrup or sugar, Angostura bitters, and egg whites. The drink has a very unusual frothy consistency from using egg whites.
Algarrobina
Another recipe with eggs (but egg yolks this time, instead of egg whites) and Pisco is the Algarrobina, which is a creamy cold cocktail made with condensed milk, pisco, and algarrobina syrup. The Algarrobina cocktail is blended with ice to make it a much loved frozen drink.
La Serena Sour
The La Serena Sour is a beverage that is similar to a Pisco Sour. Instead of lemon, bitters and eggs, it uses papaya juice and powdered sugar.
Pisco Punch
Mix it with pineapple juice and fresh lime.
Pisco Sapphire
Mix with blue Curacao and Cointreau.
Piscola
Mix it with Coca Cola or Pepsi Cola.
What taste does Pisco have?
The grape base of Pisco provides a distinct flavour although it’s sometimes described as a mix between vodka and brandy. You really need to taste it in order to understand why people that drink it love it so much. The production uses a copper still and a very specific method. Chile and Peru have slightly different techniques, making the drink slightly different from one locale to another.
Increasing Popularity
This drink is increasing in popularity outside of both Peru and Chile. In Australia Pisco based drinks are becoming increasingly popular which is leading to people trying to seek down stockists of Pisco to recreate their favourites at home. Types of Pisco available in Australia include Payet Quebranta and a premium variety Payet Torontel.
Peruvian or Chilean?
Many people can notice a difference so try both to find your preference. The distillation processes are slightly different as are the resting, bottling, and storage procedures. Try both, if you can, and see what you think.
Pisco is often used as cooking liquor as well.
Article by Quantive on behalf of Era Bistro, Brisbane which is is a Brisbane fine dining venue which offers an ideal wedding reception venue within the Brisbane Bistro.
Tags: cocktails, drinks, liqueur, pisco, pisco sour