Comments on: My Journey with the Pisco Sour

By: Tamara

Tamara — Sat, 19 Dec 2009 18:02:02 +0000

I have heard from those who have traveled in Chile that they are NOT served with the egg white there. My boyfriend insists on no egg white. Amazing drink.

By: M Regan

M Regan — Wed, 16 Sep 2009 01:25:56 +0000

Pisco, a couple of notions. Drink Italia neat w/a bit o’ lime- the others aren’t up to snuff- careful with pisco puro, if you’re going to drink pisco sauers (así es, compadrito), pay attention to the jarabe- make it yourself, find good ingredients (a buen entendedor, pocas palabras). As for pisco, all the good stuff is buried in people’s jardin’s right now. Try throwing in some dried apricot’s. The new thing (not so new)- pisco sauers de frozen camu-camu- cosa seria, mamita. Don’t drink BarSol, never drink pisco chileno and avoid Pisco Vargas at all costs. La Botija is fine for most palates. Most of the expensive stuff is long on price, and that’s it. Ocucaje is fine as well, Tacama- factory stuff. In Peru, go to Barranco, bajo el puente, a Toto’s, dile a don Jorge que te mandó el duende and ask for the stuff from la familia en Ica.

By: Mike

Mike — Thu, 09 Apr 2009 01:14:24 +0000

@Krl Roman: nice try, but Pisco is from PERU!! Chile tries to copy but the origins are in Peru, there is even a city called Pisco in Peru.

@Stevi: Thx for sharing your experiences. Pisco sour is definitely my favorite Cocktail! I use 3 shots Pisco Acholado, 1.5 shots of Jarabe de goma (imported from Peru) and 1 shot of freshly squeezed lime juice. I found the small limes work the best, the bigger ones or the lemons just don’t give the right flavor or strength. Blend it all together, add egg white and then add two cups of ice. Listo! Salut and Prost!

By: Stevi

Stevi — Mon, 06 Apr 2009 20:43:25 +0000

Jessica,
I did have an algarrobina cocktail when I was in Peru. Thanks for reminding me about it. I’ll have to track some down and try making it at home!

By: Jessica

Jessica — Mon, 06 Apr 2009 20:40:33 +0000

Hey Stevi,
I’m glad you liked the peruvian pisco sours, they are so good! I’m peruvian and my husband from Austria, we live in SouthCalifornia and he loves making pisco sours at home each other night :)
We have all the ingredients at home, brought some from Peru and some from (latin) peruvian stores in LA.
You should try next time Algarrobina cocktail (another peruvian drink with pisco) is also very good!
Greetings,
Jessica.

By: Livio

Livio — Fri, 03 Apr 2009 20:07:18 +0000

Excelent, And is real, we can make good pisco sours even we don’t have the citrus, rememeber the best pisco sours are made with pisco quebranta (no aromatic), and the acholados (a blended quebranta-italia, grapes).
We have a blog that taste pisco twice a month, only in spanish for the moment, you’re welcome, http://www.nochesdecata.blogspot.com
Also the newsletter monthly of elpiscoesdelperu.com spreads the pisco culture since 2006.
Saludos

By: Cocktail Hacker » Blog Archive » Pisco Sour - Cold. Frothy. Delicious.

Cocktail Hacker » Blog Archive » Pisco Sour - Cold. Frothy. Delicious. — Sun, 29 Mar 2009 20:04:46 +0000

[...] while now, let me wrap this up with the recipe that I like the best. It’s a modification of Stevi Deter’s recipe from her blog, Two at the Most. The only changes I make are to decrease the simple syrup a bit [...]

By: Stevi

Stevi — Sat, 28 Mar 2009 16:44:23 +0000

Phyllis,
I’m not sure why your sours had no egg white foam or bitters on top!

Not sure where you’re located, but there are US liquor stores that carry pisco, and some of the stores that will do mail order have it as well. There’s a few bars that will have a pisco sour on the menu; it’s becoming popular in San Francisco, I’m told.

By: Phyllis

Phyllis — Sat, 28 Mar 2009 14:46:30 +0000

I just came back from a cruise/tour in South America. We were served pisco sours everywhere in Chile, but not at all in Argentina. I really like pisco sours, but I recognized the danger of drinkinng more than two. I had never heard of pisco sours before this trip. I have copied down your recipe but I have a question. Our group was served piscos and i didn’t notice any foam (from egg whites) on the top. Also, I did not detect any color trace of bitters. Did they leave these two ingredients our or does this happen when they make pisco sours in large batches and pour them into the glasses? Can you get a pisco sour in an American bar? Can you buy pisco in a US liquor store? Thank you for any informaiton.

By: Krl Roman

Krl Roman — Wed, 18 Mar 2009 15:38:58 +0000

El mejor pisco proviene de Chile, de hecho el pisco sour es chileno

The best pisco is from Chile, in fact the pisco sour is chilean