Party with Pisco Cocktails
Tuesday, February 23rd, 2010 Subscribe To Our Feed
Terrific New eBook On How To Broil Delicious Foods 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. You could create a whole receipe book from the cocktails you can make using Pisco but some of the classics include Pisco sour, La Serena Sour and Algarrobina. If you want to find more options and varieties then there are lots of good recipes 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. There is little doubt that this is the most popular 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 unique 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 is a frozen drink made by blending the ingredients with crushed ice. 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 process of creating it includes using a copper still and a specific process. The production methods differ slightly between Chile and Peru so they do vary 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? Some people find there’s a difference in the two options. 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 a Brisbane restaurant that includes Wine@Era stocking fine wines, beers and liquor.
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