The first Saturday in February is World Pisco Sour Day.
The cocktail is made from Pisco, a non-aged brandy, and while you may not have a bottle in your home bar just yet, it’s high time you get one.
Pisco is smooth and slightly fruity spirit and many Piscos have no added sugar or additives, unlike some other spirits and wines. In addition they are gluten-free and low in calories.
And since we are on the cusp of a cocktail resurgence, be the innovator that you are and start to use this spirit the next time you have clients over.
Pisco is made from a grape, which is grown on the Pacific coast of South America, solely in Peru and Chile.
The grapes are first made into wine, then the wine goes through a distillation process, just like other spirits.
Pisco wine is distilled in copper pots — never — so that no flavor is infused. The grape skins and stems are removed (unlike Grappa were all that stuff is left in because nothing goes to waste in Italy), so the remaining liquid has clarity and purity.
Pisco does have natural flavor, though. There are eight different kinds of Pisco grapes and they each have different taste profiles, so depending on how they are blended, you can find many different flavors of Pisco.
And for more on Pisco read on here
Want to learn how to make a Pisco Sour?
Diego Loret De Mola, founder of Barsol Pisco, says, “Remember 311 — 3 parts Pisco, 1 part fresh squeezed lime juice, 1 part simple syrup.”
The best part is the half-ounce of whipped egg whites and the dash of bitters on top.
“Egg white? Citrus? #proteininaglass,” says Jame Johel, bar manager at The National in Greenwich CT.
So in honor of #PiscoSourDay, go try to make one! And be sure to let me know how it goes!