Cranberry pisco sour – Laylita's Recipes (2024)

FAQs

What does Pisco Sour mean in English? ›

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.

In order to prepare one dose of Peruvian pisco sour, approximately 10 ml of egg white are used. If high volumes of this drink is not prepared and sold, pasteurized egg whites must to be discarded. Thus, bars, pubs and restaurants have preferred the use of raw egg whites to prepare pisco sour.

Anywhere one might use egg whites, aquafaba is a suitable replacement. In co*cktails, egg whites lend a creamy texture and a thick layer of foam that sits atop the drink. Aquafaba can do much the same.

Pisco is technically and unaged brandy obtained from the distillation of recently fermented Peruvian grape musts and juices. Some say its like Grappa because both are made from grapes. Others relate it to Tequila because of its similar herbal and almost earthy flavours.

How Strong Is a Pisco Sour? Peruvian pisco can range from 38 to 48 percent ABV and is the only alcohol in a pisco sour. Thanks to the mixers and a generous shake with ice, the co*cktail is relatively light.

Pisco is very often consumed as a co*cktail, using puro or acholado. This classic drink is a sour, but it can be drunk neat, just like grappa or other brandies.

Pisco has an alcoholic content ranging from 38% to 42%. For such a reason, it cannot go bad and can be stored outside of the refrigerator without any issue. We recommend keeping it in a cool place such as a wine cellar for optimal taste.

The Pisco Sour is the most popular way of consuming pisco, and for decades it has been the signature mixed drink of Peru, also enjoying great popularity in Peru's neighbor and pisco rival, Chile.

The aromatic bitters, which are usually applied as a garnish, add color and fragrance to the co*cktail. Those bitters sit on the drink's fluffy head, a trait achieved by dry-shaking the co*cktail.

Which pisco is best for Pisco Sour? ›

We think Acholado is the best pisco for a pisco sour.

It's even better when the Acholado is blended with an aromatic grape like Italia. The floral, fruity notes of the aromatic variety pair well with the citrus in the co*cktail.

Old Fashioned glass

Pisco sour / Drinkware

If you cannot find pisco, use grappa in its place or substitute white rum or silver tequila.

The Pisco Sour was created by American bartender, Victor Morris at his bar in Lima, Peru in the early 1900s. It is now known as the national co*cktail of Peru. The co*cktail is a variation of the whiskey sour however the whiskey is substituted for pisco and the lemon for lime.

Ingredients in whiskey sour

Use your favorite brand! Lemon juice – Freshly squeezed or bottled. Simple syrup – Check out the section below to learn how to make your own. Egg white – From a carton or a freshly cracked egg.

Meaning of pisco in English

a type of brandy (= a strong alcoholic drink made from wine) from Peru or Chile: Pisco is derived from distilled fermented grapes, and has an alcohol content of around forty percent.

Spirit, citrus, sugar and egg white are the core ingredients in a good sour, including the popular Whiskey Sour. But one small difference that's become emblematic of the Pisco Sour is its inclusion of Angostura bitters.

Because Pisco is made from grapes and its specific process, it's relatively sweeter than Whiskey. Naturally, Pisco tastes like grapes with a bit of citrus or vanilla notes. Pisco has no earthy or wood smell, a feature common to Whiskey because it's aged in oak barrels.

Made with pisco brandy, simple syrup, lime juice, egg white and a few dashes of bitters, the taste of the pisco sour is a tantalizing mix of tart, sweet, silky and herbaceous.