Comments on: Pisco Sour

by: Robert Hess

Sat, 20 Jun 2009 22:06:06 +0000

Jason,
Jarabe de goma is just sugar syrup. You can easily make your own by bringing 1 cup of water to a simmer, add two cups of sugar, and stir until it is fully dissolved. Allow to cool, and then put into a squeeze bottle. As a preservative, I always add a shot of high-proof vodka.

by: Jason

Sat, 20 Jun 2009 04:01:08 +0000

Where can one buy jarabe de goma? Or are there any suitable substitutes available in the US?

by: Enrique

Mon, 23 Mar 2009 21:46:32 +0000

Maria:
Also in the USA you can find MOntesierpe, Don Cesar, Ocucaje, besides Barsol, but I have to agree with Robert Inca Gold Pisco is by far better, don’t know where are you but Sam’s liqour in Chicago sells Inca Gold, check their web, close CT Bev Max.
If you want to have great and consistent Pisco sours check perucooking.com they also have great gourmet Peruvian cooking products.

by: Robert Hess

Sun, 22 Mar 2009 17:40:03 +0000

Maria,
You should be able to find Pisco at most quality liquor stores. I typicaly find more Chilean Pisco than Peruvian still, so you’ll want to check the label carefully to get a Peruvian brand. Of the brands coming into the US at the moment, BarSol is perhaps the most common, and is an excellent product, but Inca Gold is also starting to make its appearance, and is great if you can find it.

by: maria bingham

Sat, 21 Mar 2009 07:55:11 +0000

We’re having a peruvian evening to reflect on our wonderful holiday where we retraced Hyram Binghams steps to Macchu Picchu. Where can we buy a bottle of Pisco?

by: Enrique

Sat, 07 Mar 2009 04:34:37 +0000

Robert: I have to respectfully disagree. The Pisco sour mix and the pisco punch mix that is manufactured for me is totally different that what ever is there in the market.
I know that using fresh ingredients could be the # one option, but you will not find peruvian lime in the market and any substitution does not make a good pisco sour.
the same goes for pisco punch mix.
cordially Enrique, Thanks.

by: Robert Hess

Sun, 15 Feb 2009 20:31:20 +0000

Enrique, nothing wrong with being proud of the products you sell, but having tried the Peruvian “Pisco Sour” mix, I still can’t recommend it. The process of freeze drying natural ingredients alters it’s makeup and the flavor can never be the same as using fresh ingredients.

by: Enrique

Sat, 14 Feb 2009 17:11:06 +0000

Robert;
I have to tell you that this pisco sour mix and pisco punch mix are 100 % natural, manufactured thru a freeze dried process, which allows the aromas and flavors of all the ingredients to stay intact, there is no additives, colorants, preservatives in the product just freeze dried peruvian lemon ( similar to US lime, but exactly) freeze dried eggwhites, freeze dried sugar.
Give it a try I know you will be surprised, and if you use amargo chuncho in the mix, well the best pisco sour ever.
Again, Thanks.

by: CC

Thu, 12 Feb 2009 20:08:56 +0000

I buy good Peruvian pisco in a liquor store a block from my home in East Bushwick, Brooklyn. I think you can find it in neighborhoods with large S. American immigrant populations.

by: wes

Mon, 22 Dec 2008 12:25:32 +0000

Does anyone know where Pisco can be purchased on the east coast?