Pisco sour

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Pisco sour

Pisco Sour is a cocktail from the Sour family. The basic spirit is pisco , a grape brandy named after the city of Pisco in Peru, which is produced in two varieties in Peru and Chile . The origin of the pisco sour is disputed between these countries.

It is served as a welcome or as an aperitif , among other things . In Peru, pisco from the non-aromatic Quebranta grape is commonly used; well-known pisco producers are Tacama (e.g. Demonio de los Andes) or Occucaje . The market leader in Chile is Pisco Capel, a cooperative from the Elqui Valley with almost 70% .

Pisco Sour is mixed with three parts pisco, one part each of lime juice , sugar syrup and egg white with ice and strained into the glass. This can be refined with a dash of Angostura bitter or the Peruvian cocktail bitter Amargo Chuncho (or a pinch of cinnamon ).

Pisco Sour has been known since the 1920s. In the Lima city ​​guide Lima, la ciudad de los Reyes from 1928/29, he is mentioned for the first time on page 553 in an advertisement by the “Bar Morris”.

Web links

Commons : Pisco sour  - collection of images, videos and audio files
Wikibooks: Pisco Sour Recipe  - Learning and Teaching Materials