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Posted by: Matthew

Every Culture has their “drink” – their signature beverage. From wine in France , to Tequila in Mexico or Vodka in Russia- wine and spirits often offer unique insight to a culture or a region’s identity. For most people Pisco falls some where in between.

You’ve probably heard of Pisco, but may or may not know where it comes from or what it is made of. Pisco is at the heart of a cultural battle of sorts. Two countries lay claim to this clear grape-based liquor, and the cocktail that it is most renown for, the Pisco Sour. These two countries are Peru and Chile. Their product is by no means identical. Chilean Pisco is slightly sweeter and of lower proof, where as Peruvian Pisco has more of a bite. This, in my opinion. makes for a better Pisco Sour.

You can find plenty of information on the two and fro as to who can actually lay claim to Pisco and the Pisco sour. But I won’t give you a research paper on the history behind this debate, because I may cause another one. I will only speak from my own experience and how, on a recent trip to Peru, I saw first-hand that Peruvians take pride in their Pisco. At first, I thought that the Pisco Sour might be a cliché, a tourist gimmick, and was a little leery of ordering it on my first lunch- but the more I looked around, the more I saw – Peruvians drink Pisco Sours before lunch, with lunch, after lunch, and with dinner. Excellent! Now, I could too- because clearly, I was not a tourist. So I did.

The Pisco Sour is a simply delicious cocktail. Not too fussy, complicated, or confusing- and it won’t knock you out before dinner. Usually served in small old-fashioned glass, it is the perfect aperitif to commence a meal. Made well, they are slightly sour, slightly sweet, and have just enough bite to get your taste buds in gear for a delicate meal of ceviche, tiraditos, and causas. The Pisco is traditionally made with a type of small Peruvian lemon that has a similar flavor to a key lime. This is also the same acid that has been historically used in making ceviche, which is why the flavors compliment each other so well. The balance of the slightly salty fish, with the sweet tang of the cocktail, and the slight creaminess that comes from the egg white to compliment the texture of the fish – it truly is pairing perfection.

And now…. I’m thirsty- so let’s make one.

• 1 egg white
• 2 ½ ounces Pisco (Peruvian)
• ¾ oz fresh lemon juice or key lime juice
• ½ oz simple syrup
• Angostura Bitters

In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, and shake vigorously and strain into six ounce cocktail glass. Top with a splash of bitters.