Pisco Sour


Peruvian Pisco SourThis delightful drink has already been described here on The Spirit World, but I feel that it is important to try to set the record straight and provide you with more information about this wonderful drink, and a recipe which my Peruvian friends insist is quite popular all across Peru.

Pisco Sour

  • 1 1/2 ounce Pisco
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce simple syrup
  • 1 whole egg white

Shake HARD with ice for a good long time to froth up the egg white.
Strain into a cocktail glass, champagne flute, or small wine glass.
Garnish with several dashes of bitters, which will stain the creamy froth on the top of the drink and add an aromatic effect to the drink.

This recipe follows the “3-1-1” ratio that Rosanne used in her previous article, but this time we are including both the egg white, and the bitters, without which it really isn’t a true (Peruvian) Pisco Sour (in Chile it is common to not include either the egg white or the bitters).

Peruvian BittersWhen I make mine, I go even further at making it a “true” Peruvian Pisco Sour, by not only using the obvious Peruvian (as opposed to Chilean) Pisco, but also by using a Peruvian brand of bitters (Amargo Chuncho), as well as also using the recently approved “official” Pisco Sour glass (all of which, along with the egg, you see in the provided photo). The glass was apparently designed to be similar in size and shape to pottery glasses that were once common in Peru. My set of glasses were sent up to me by one of my Peruvian friends, and so unfortunately I don’t know of a source that we can get them here.

The origins of the Pisco Sour are difficult to determine. Another Peruvian friend of mine has been recently trying to research this topic, and has come across some tidbits of information that I’d like to share.

According to him, this drink was created by Victor V. Morris, an American bartender who was at the time living and working in Lima, Peru at the “Morris Bar”, on Boza Street. The time period was some time before 1921, but specific details beyond that are so far still a little elusive.

I highly recommend that you give this drink a try, and don’t skip the egg white. I realize that many people are cautious of using raw eggs, and if you are one of those, then you can always look for pasteurized egg whites, I can usually find them in most well-appointed grocery stores.

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Trust me on this: You do NOT want to order a pisco sour IN Peru from anywhere except a high-end hotel … see that raw egg? … unless you want to spend two days in hospital, wondering / wishing you’ll die there …

From where can one obtain the Amargo Chuncho? Is Angostura a suitable substitute, or is is better do do without?

From Robert:
Angostura is indeed a suitable substitute for Amargo Chuncho. In fact I personally prefer Angostura, but I often like to use Amargo just for the authenticity of it… and unfortunately the only way I know of getting Amargo is to pick it up in Peru.

-Robert

Hey Alanna,
Don´t be so alarmist. If you´re thinking about salmonella, you´ve got to know that only the yolk and the shell are risky. So, you´ll be in danger in ANY place you see hygiene is not a top priority (Peru, US, or anywhere), but there´s a lot of nice places in Peru where you could ask for a pisco sour.
Remember: There´s something between high-end hotels and dirty “cantinas”.

By the way,
“Amargo Chuncho” and other peruvian bitters brands (yes, there´s more) are created to be an affordable substitute to Angostura, but Angostura is in fact the original bitters in pisco sour.
And Robert, congratulations! “tres esquinas” is really one of the best peruvian piscos you could use.

Thanks Daniel!

Besides Amargo Chuncho, I also have a bottle of Amargo Cortesano, which I got from a Peruvian friend of mine, who also brought me the bottle of Tres Esquinas so he could make sure I knew what “real” Pisco was all about!

Just to summarize
A clasical/typical Pisco Sour must have Amargo de Angostura.
Of course the other substitutes are also good but personally I prefer my pisco sour with Amargo de Angostura
Good places to get an excellent Pisco Sour are: Hotel Maury, La Granja Azul, and The Queirolo ( I added this place in my last holidays/visit to Peru)
In fact there are many, many more.
Finally, I drink pisco sour in any place I go.

Cheers
Percy

Thanks Percy!

[…] Consider the Egg. A product that holds a variety of fascinating uses, including as being an ingredient in many excellent cocktails. The Pisco Sour, and Ramos Gin Fizz are perhaps the most well known, but the time was when one of the most popular cocktails of the day was one that included the use of an egg, and yet today few have ever heard of it. […]

[…] Consider the Egg. A product that holds a variety of fascinating uses, including as being an ingredient in many excellent cocktails. The Pisco Sour, and Ramos Gin Fizz are perhaps the most well known, but the time was when one of the most popular cocktails of the day was one that included the use of an egg, and yet today few have ever heard of it. […]

Type your comment here.Where can I buy Pisco sour or Pisco brandy

Phillip, You don’t buy “Pisco Sour”, it’s a drink that you make, using the recipe as provided in my write-up above. As for buying Pisco brandy, first ask at your local liquor stores to see if they have it, or know of where you might be able to get it in your area.

Here in Washington State, where we have a state-run liquor store system, most of the stores carry it. In places like California, where liquor stores come in all sorts of shapes and sizes, you probably can’t find it in the selection of liquor sold at the various corner convinience stores, but you can find it at almost all of the larger “destination” Liquor Stores (Liquor Barn, BevMo, etc.)

Don’t be a wimp. If you’re going to drink a true Peruvian drink, drink it the way they do! I spent 5 weeks riding the dirt backroads of Peru on my motorcycle. Had 2-3 Pisco Sours every night and I was not in top notch hotels. The egg whites won’t hurt you. The e-coli and salmonella come from the outside. Wash your egg first and be sure it is not cracked and you won’t have to worry about. Ok, so you’re still a weakling and are afraid of the egg, but really want to experience the joy of a Pisco Sour in Peru. Eat 2 chewable Pepto-bismol tablets 1/2 hour before you drink. Follow it with 1 cup of pure cranberry juice (not the cocktail juice)10 minutes before your drink your first Pisco. Do the same with the tablets and cranberry juice when you have finished your last Pisco. Guaranteed you won’t have a problem. The Peto helps prevent the bad bug attack by lining your stomach. The cranberry juice neutralizes the binding enzymes of the e-coli cell and prevents it from binding to other e-coli cells and penetrating the stomach wall to make you sick. And if that don’t work, be man, group up and drink like a Viking as they say in Peru. Email me if you think I am wrong or if you’re femail, pretty, single and want to have a night of Piscos! sirfrey@earthlink.net

You can find Amargo Chuncho and also a great freeze dry mix 100 % Natural for Pisco Sour and Pisco Punch at www.perucooking.com
If you are afraid of the ggwhites the mix should be your solution. Remember in this wonderful cocktail goes the eggwhite ONLY.
Pisco Punch was the most popular cocktail in San Francisco in the 1850 to 1900 at the Bank Exchange Bar.
Pisco is only from PERU and its been since 1600’s.
Thanks.
Enrique

Having lived in Peru and Chile for
7 years and consumed hundreds - nay, thousand or so Pisco sours, I think I can contribute to the debate.
I am amazed that noone has defined the most important ingredient for a Peruvian Pisco Sour. It is the local lime, called limon, or in Chile limon de Pica, or in North America a
key lime. These are small, with a particular taste and make for a far better and more authentic drink. In Peru that is the only kind used, whereas in Chile ordinary limes are often used, for a less tasty result. Without key limes, the drink is pretty ordinary.
As Pisco is a brandy, one can substitute a good white brandy, like grappa, or a French white brandy (usually cheaper than a good Pisco),
without any noticeable difference.