History and preparation of the majestic Peruvian cocktail
There are few cocktails that achieve a flavor as perfect and balanced as the Pisco sour. Its mix of flavors, its colorful appearance and its strong aroma have turned this delicious drink into a tourist symbol of Peru and an exportable product to the world. No one is able to resist its incomparable freshness and aroma.
This prestige gained over time has made Pisco sour internationally recognized, making it an essential appetizer at the most important gastronomic events and culinary festivals in the world. Recognition that has earned it being declared Cultural Heritage of Peru in 2007 by the National Institute of Culture.
This grape distillate is produced in different valleys on the Peruvian coast. Its consumption dates back to colonial times, when the Spanish brought wine. In recent years, its Peruvian origin has been claimed, with a designation of origin, in order to standardize its production.
The term “pisco” dates back to pre-Inca times. At that time there existed in the territory of the current region of Ica a caste of potters, called piskos, who were dedicated to the manufacture of conical vessels used to store and transport liquids. During the Colony, these utensils were used to preserve grape brandy.
Pisco is also a name of Quechua origin that comes from the word pishcu, which means “bird.” Given that the current area of Pisco has been characterized since time immemorial by its large population of birds, it is likely that in allusion to these and the caste of potters, the city and the port located 300 kilometers south of Lima were also named that way.
The traditional Peruvian drink has its own day marked on the calendar. Since 2004, Pisco Sour Day is celebrated every first Saturday in February and Peruvians around the world celebrate by toasting this very special drink.
As a curious fact, those who enjoy Pisco Sour the most are women. According to Roberto Meléndez, owner of the Miraflores bar specialized in Peruvian pisco Capitán Meléndez, women enjoy and recognize more technical drinks like the Pisco Sour.
Pisco lovers never stop looking for the best Pisco Sour in the city they visit and are always talking about its quality, comparing flavors, textures and viscosity. Not in vain is it a complex cocktail that, however, well prepared, is light on the palate.
In cocktails, the success of a recipe lies in following the measurements and instructions to the letter.
3 ounces of pisco
1 ounce fresh lemon juice
1 ounce gum syrup
1 egg white
Ice
Preparation of Peruvian Pisco Sour
Step 1: Blend the egg white for no more than 5 seconds. and let it rest to separate the foam from the liquid. Remove the foam and use only the liquid part for the acid.
Step 2: Squeeze the lemon juice, being careful not to reach the white skin of the lemon to avoid the bitter taste.
Step 3: In a glass glass add the pisco, lemon juice and rubber syrup. Stir with a long spoon.
Step 4: Mix the ingredients from step 3 in a shaker or blender without the egg white!
Step 5: Add the egg white to the mixture and mix for 5 seconds. Only then add 4 ice cubes and blend again to refresh the drink.
After having followed the necessary steps and measures, you will be ready to enjoy the delicious Peruvian pisco sour.
