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Do not confuse pisco with pisco sour. This phrase may seem obvious, but maybe it is not so much for those who are discovering pisco or are about to discover it (when they finish reading this and see our manual). One thing is pisco and from that comes pisco sour. But then what is pisco? You will ask. Well asked.
"Pisco is a grape must distillate, " explains Leon Carrillo, owner of the oldest Peruvian restaurant in Madrid, El Inti de Oro. " And there are as many pisco as pisco grapes, " he continues. There are aromatic grapes (Moscatel, Italy, Torontel) and non-aromatic grapes (Mollar, Negra Negra, Quebranta). And piscos, in many cases, receive the last name of the pisco grape with which it is made.
We love Pisco Sour! © Quispe
Dragged by the success of Peruvian cuisine, Peruvian pisco (important nuance because there is also Chilean pisco) has taken so much "strength" in recent years, Jaime Monzón, Lima chef in command of La Cebichería de Trafalgar, tells us " now there is pisco of a lot of quality, ”he says. "So much so, that now pisco can be consumed alone."
And it is consumed alone, in a short glass, perhaps, in small drinks, but being such a pure distilled flavor, with such a strong graduation (the Peruvian is usually in the 42nd), not everyone “is accustomed to strong alcohols ”, Recalls Miguel Valdiviezo, chef of Tampu and La cevicuchería, and that is why the most common use and consumption of pisco is by cocktail. "And the most emblematic is pisco sour."
Here is the difference, perhaps because pisco sour has become so famous throughout the world it is almost usual to ask for a pisco when we want to say a pisco sour, but, beware, because you ask for a pisco, and you get a glass of distillate transparent to dry stick or they might ask you, what pisco? And offer you a long list of combinations made from pisco, as they have in Quispe .
The secret? Lime juice squeezed by hand. © The Trafalgar Cebichería
Pisco sour is the most emblematic because it is also the oldest. It was invented at the Morris Bar in Lima, at the end of the 20s, as Izael Ramos, quispe barman tells us. And the sour (bitter) came by the touches of angostura added by the cocktail shaker who created it.
Everyone will have their recipe, with its details, but in general it is an easy drink to prepare at home. You only need pisco, lime juice, sugar and beat the egg white well for the foam that makes it so pleasant and easy to drink. Jaime Monzón shares his recipe in the video, and Omar Malpartida, from / M and Luma, gives us the definitive trick: lime juice is squeezed "by hand to avoid the bitterness of the peel." We want pisco to be bitter, but not so much.
A post shared by / M (@barra_eme) on Nov 10, 2016 at 2:17 pm PST
And finally, to be faithful to the history of this cocktail, in Peru they would serve it in a Quero glass, as an inverted triangle, which was of ceremonial origin. If you do not get it, it is worth any sour glass, which more or less respects that way of being wider above.
Before drinking it, we only have one thing left: "Cheers, brother!"
* Vicente Gayo: camera operator. Jean Paul Porte: postproduction and editing.