Cranberry pisco sour – Laylita's Recipes (2024)

FAQs

What type of pisco is best in a Pisco Sour? ›

Use a Peruvian pisco: Since this is a Peruvian-style pisco sour, pisco from Peru is preferred. Pisco puro is the traditional choice (made using only the Quebranta grape), but pisco acholado (a mixture of different grape varieties) will also work nicely.

A pisco sour is an alcoholic co*cktail of Peruvian origin that is traditional to both Peruvian and Chilean cuisine. The drink's name comes from pisco, a brandy which is its base liquor, and the co*cktail term sour, implying sour citrus juice and sweetener components.

Since the drink has a sour taste, the perfect dish to pair with it should come as no surprise, as its a national dish in Peru too: ceviche. The citrus notes in the ceviche – as a result of the seafood being marinated in lime juice – works perfectly with the flavors with the co*cktail.

The traditional pisco sour recipe relies on egg whites to create its creamy foam. However, these 3 alternatives use aquafaba, Ms. Better's Bitters Miraculous Foamer and organic soy milk to create a similar texture.

Like all liquors, pisco does not need to be refrigerated once opened, so long as the bottles do not exceed room temperature (around 75 degrees Fahrenheit).

Pisco mosto verde is defined by its residual sugar and is produced from musts that aren't fully fermented so that sugar is still present. It tends to be more expensive because it uses almost twice as many grapes as the other types.

Pisco is distilled only once, in a copper alembic still, to between 38 and 48 percent alcohol and aged for at least three months in stainless steel, glass or traditional botijas. The regulations are different in Chile, where pisco can be distilled more than once and aged in oak.

Pisco Sour

It's likely that you have wanderlust in your soul. You feel happiest exploring the world and enjoy regaling your travel tales to anyone that will listen.

“In Ica, the cradle of pisco, people prefer drinking their pisco neat.” Indeed, a visit to the moderately scaled, traditional Lovera distillery in Ica offers such an example.

Serving and Garnishes

Some recipes may call for a dusting of cinnamon over the top or even a cinnamon-rim on the glass. Angostura bitters are probably easiest to access, but the Peruvian Amargo Chuncho bitters have cinnamon, nutmeg, and floral vanilla notes, which complement this co*cktail flawlessly.

What glass do you serve a pisco sour in? ›

Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) vigorously. Add ice and shake again until well-chilled. Strain into a chilled Nick & Nora glass. (Alternatively, you can strain it into a rocks glass over fresh ice.)

The Pisco Sour, made with a Muscat-grape brandy called pisco, is the national co*cktail of Peru. While pisco imports have increased dramatically over the last few years, it might still be difficult to find. If you cannot find pisco, use grappa in its place or substitute white rum or silver tequila.

Chile wins the battle for producing more pisco than its Peruvian counterparts, but Peruvians would say their strict production regulations provide for a consistently higher quality product.

Like the Holy Trinity itself, pisco is a single entity expressed in three forms, for there exist three great categories of Peru's national drink: puro, acholado and mosto verde.

Old Fashioned glass

Pisco sour / Drinkware

According to the Denomination of Origin in Peru, Peruvian pisco must have an alcohol content between 38% and 48%. This makes pisco a hard liquor, like vodka, whiskey, rum and scotch (Types of Alcohol, 2019).