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.