What’s your favourite pisco cocktail? Have you experienced one before? Pisco is grape based liquor that is sometimes known as Peruvian liquor. It is named for the town in Peru bearing the same name. Chile lays claim to the spirit it as well but that’s a long and historical argument that is currently at a stalemate.
In the 1550’s, quality control for the local wine industry discarded grapes that didn’t meet specific expectations and [Pisco|Pisco liqueur] was born. There are a lot of varied cocktails made with this beloved Chilean / Peruvian spirit, such as: Pisco sour, La Serena Sour, Algarrobina, and many more. If you want to find more options and varieties then there are lots of interesting suggestions online or in drink books and directories. Below is just a small sampling of some of the drinks you might want to make with it:
Pisco Sour
The pisco sour is definitely a beloved drink in Peru. It could be crowned the official favourite pisco cocktail. In fact, the first Saturday of each February is National Pisco Sour Day. This cocktail is made with pisco (of course), lemon juice, syrup or sugar, Angostura bitters, and egg whites. The drink has a very distinct frothy consistency from using egg whites.
Algarrobina
Another recipe with eggs (but egg yolks this time, instead of egg whites) and Pisco is the Algarrobina, which is a creamy cold cocktail made with condensed milk, pisco, and algarrobina syrup. The Algarrobina cocktail is blended with ice to make it a much loved frozen drink.
La Serena Sour
The La Serena Sour is a beverage that is similar to a Pisco Sour. Instead of lemon, bitters and eggs, it uses papaya juice and powdered sugar.
Pisco Punch
Mix it with pineapple juice and fresh lime.
Pisco Sapphire
Mix with blue Curacao and Cointreau.
Piscola
Mix it with Coca Cola or Pepsi Cola.
What does Pisco taste like?
The grape base of Pisco provides a distinct flavour although it’s sometimes described as a mix between vodka and brandy. It is hard to get an idea of the exact flavour so the best way is to go and try one. The production uses a copper still and a very specific method. The production methods differ slightly between Chile and Peru so they do differ in taste.
Increasing Popularity
This drink is increasing in popularity outside of both Peru and Chile. In fact, it’s becoming quite popular on the Australian bar scene and many mixologists (professional and home-based) are coming up with interesting new pisco cocktails as well. In Australia, you can buy several options including: Payet Quebranta, a non-aromatic version as well as Payet Torontel, a premium pisco.
Peruvian or Chilean?
Many people can notice a difference so try both to find your preference. The distillation processes are slightly different as are the resting, bottling, and storage procedures. Try both, if you can, and see what you think.
Pisco is often used as cooking liquor as well.
Article by Quantive on behalf of Era Bistro, Brisbane which is is a Brisbane fine dining venue which offers an ideal Brisbane wedding reception venue within the Brisbane Bistro.