Speaking of pisco

The most significant (and embarrassing) fact I learned at Tales of the Cocktail is that pisco is not, in fact, made from whole grapes. According to Diego Loret de Mola of BarSol, it's made from the fermented juice of grapes, just like regular brandy/cognac/armagnac. I don't remember where I read/heard that pisco was made from whole grapes, and I especially don't want to know how many times I repeated this information incorrectly. But that's what learning is all about- not just learning new stuff, but learning when you're wrong, wrong, wrong.

Pisco in 'Cisco

In the August issue of San Francisco Magazine, I have a story on the return of the Pisco Punch, a cocktail that was invented during the Gold Rush era at the Bank Exchange bar. The story highlights Pisco, the new lounge opening next to Destino any day now. The story also mentions that you can get a Pisco Punch at Level III, Cantina, and the Presidio Social Club, but that's ain't everywhere. You can also find it at Orson, Farallon, and Beretta. It was briefly on the menu at Bourbon & Branch. Beyond the punch, the Pisco Sour and other pisco drinks are showing up at places like McCormick & Kuleto’s, Zazil, the Alembic, Coco500, Range, Clock Bar, and NOPA, plus all the Peruvian restaurants that have been serving it all along. And there is another new pisco-focussed restaurant opening on the Embarcadero soon- La Mar Cevicheria Peruana. For all of the other flavors and trends making their way into Bay Area cocktails, nothing is moving onto menus as fast as pisco.

Pisco sour and the mint julep of destiny

Guillermo Toro-Lira, author of the book Wings of Cherubs that searches for the origins and true recipe of the Pisco Punch, has turned his attention to the Pisco Sour. In this new post on his website he traces the family of Victor V. Morris, the drink's inventor. While it doesn't go too deep into the drink or the bar where it was made in Peru, there are some great anecdotes about mining, railroads, the Salt Lake-Peru connection, and how Victor's brother was killed over a girl and improperly-made mint juleps.

Pisco book event

On Monday, December 3 at 7PM at Cantina there is a book release party the English language version of Wings of Cherubs, a novelization of the author's search for the recipe for the original Pisco Punch.

Book signing and release of Wings of Cherubs—A book that unravels the secrets of Pisco Punch, the magic and mysterious concoction of San Francisco, California, of the early 1900s. In an entertaining way, the narrative describes the saga of a protagonist obsessed with discovering the recipe of the secret beverage, long lost since the death of its creator en 1926. With the gift of being able to transport himself in time, he reveals little known historical anecdotes of San Francisco. The book climaxes presenting the recipe of the famous Pisco Punch for the benefit of all those who love history and Pisco brandy. (254 pgs., 147 photographs and illustrations; a 30 pgs. essay is included).

The author, Guillermo Toro-Lira will be reading from, selling, and signing copies of his book. (It's also available on Amazon.com here or directly from the author here.) I have a copy of the book but haven't read it yet. However, San Franciscans should take time to learn about this drink, as it was one of the most popular cocktails in the US in the gold rush era and invented here in SF. I plan to write a large feature on pisco and 'frisco in the new year, and hope this book will be a good resource. Oh, and if you haven't tried the pisco punch at Cantina you really must. It's an updated version but it's delicious.

Pisco at Elixir

I just heard through the grapevine (read: just got the weekly email blast) that Diego Loret de Mola will be leading a Pisco tasting at Elixir in San Francisco on Thursday during their weekly Cocktail Club. I went to Diego's pisco presentation at Tales of the Cocktail this summer, and it was great. He had us all make our own pisco sours, though I doubt there is room for all that shaking at Elixir.

Pisco Flamethrower

Morty has a great application for a trick J-Beau invented: He fills a mister with flammable-proof rum and Angostura bitters and flames it on a Pisco Sour. Not only does it look really cool, he says, "The fire will really open up the aromatics in the Anogstura, and when served immediately, the foam will be a real treat for the senses." I can see this trick really catching on in bars- what better way to sell a drink than to finish it with a flamethrower? Check out the instructions on his website.

More Pisco Recipes

The problem with Pisco and Cachaca is that people haven't been very good at promoting recipes other than the pisco sour and caipirinha. Anyway, I found a few more pisco recipes in July's Food and Wine Magazine here.

All about Pisco

There was another wonderful Wall Street Journal booze article by Eric Felten on Pisco Sours this weekend. It's about the difference between the Chilean and Peruvian versions of the drink.

Chileans, you see, also claim the Pisco Sour as their national drink, though they construct it rather differently from their neighbors. In Peru, a Sour is made with pisco, lime juice, sugar, egg white and a few drops of Angostura bitters. In Chile, they use lemon juice instead of lime, often omit the egg white, and almost always abjure the bitters --though some top the drink with a dash of whiskey.

PERUVIAN PISCO SOUR

2 oz pisco 1 oz fresh lime juice ¾ oz simple (i.e., sugar) syrup (to taste) 1 fresh egg white (or 2 tbsp pasteurized egg whites) 1 dash Angostura bitters

Shake all but the Angostura vigorously with ice. Don't stop shaking -- the egg whites need to get nice and frothy. Strain into a short glass and garnish the foamy top with a few drops of Angostura.

CHILEAN PISCO SOUR

2 oz pisco 1 oz fresh lemon juice ¾ oz simple syrup (to taste)

Shake with ice and strain into a short glass.