The (not so) Ubiquitous Pisco Sour

Just got back from a trip around the Horn on the Crown Princess and among the many firsts - my first introduction to Pisco and the ubiquitous (ubiquitous in Chile and Argentina) Pisco Sour. I am a fan. They say Chilean Pisco is a moon calf's shadow compared to the stronger Argentine variety - but they must have topped my glass up in Shackleton's Bar in Punta Arenas because it hit me like a hammer. 2 oz Pisco, 3/4 lime, big shot of simple syrup, 1 (large) egg white, ice - shake the heck out of it, strain into a glass and squirt in a few drops of bitters (Chuncho, if you can find it). 

5 Answers

Not sure what Pisco is, but that sounds like a pretty good drink!

Pisco turns out to be a kind of brandy distilled from grape "wine" and not aged (hence its crystal clarity). 'Been around since early Spanish colonization days. In Chile it is often diluted to proof with water (around 60 proof) but in Peru is left "pure" (up to 100 proof). Chile and Peru vie with each other over which country first originated this liquor (Lima, Peru pretty much owns bragging rights to inventing the Pisco Sour cocktail). Cheers!

I had a piscina sour in Lima, it was good!

Now I'm thirsty! Yummy

I don't think that I ever had this.


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