By: Jessica Knutzon, Features Editor
Pisco is a brandy that is produced in both Peru and Chile, varying in quality and alcohol content. Most people consume this spirit by drinking the popular drink pisco sour. For years, Peru and Chile have fought over where pisco sour originated and which country has perfected the beverage. Peruvian pisco tends to get more awards, resulting in a better reputation and popularity amongst the masses.
Pisco dates back to the 16th century when the Spanish conquistadors went to Peru. With them, the Spanish brought grapes among other commodities from their home country. In the valley of Pisco, the juice of these imported grapes were produced to make liquor and put in clay jars called “pisco”.
In celebration of Peruvian National Pisco Sour Day, which was Saturday, February 7, a recipe for a Peruvian pisco sour is available below. Pisco can be found at several local liquor stores such as Total Wine & More and the rest of the ingredients can be found at your local grocery store. Beware, however, because these sneaky little drinks will catch up with you. Cheers!
• 1 egg white
• 2 1/2 ounces of pisco
• .5 ounce of simple syrup
• 3/4 ounce of lime juice
• Angostura Bitters
Put the first five ingredients in a blender for a couple of minutes and top off the drink with Angostura Bitters to your liking and enjoy!