david's web-log

The famous Pisco Sour cocktail (photo from El Comercio)

Robin Kirk has written that “it takes a stubbornness, perhaps arrogance, and a certain faith in the face of long odds to write about someone else’s country.” I could hardly agree more. And Kirk’s maxim is perhaps most true when it comes to writing about food, where the conflation of culture, history, and national pride create a veritable Gringo landmine. Undaunted (and stubborn), I ignore these important intercultural conventions and offer you my personal Pisco Sour recipe.

What is a Pisco Sour, you ask? You have come to the right place. Allow me the audacity to quote myself:

Pisco is a liquor distilled from grapes. As such, it is technically a type of brandy. The story goes that, in the 16th century, Spanish settlers along the Peruvian coast began to plant and harvest grapes for wine production. The best grapes were harvested for export, while lower quality grapes that weren’t exported were distilled and fermented to produce a liquor. Pisco was born.

Fast forward to the present day. Pisco has become one of the most important symbols of Peru. The “pisco sour” — a cocktail made from pisco, limes, sugar syrup, egg whites, and bitters — is an international sensation. I must concede that they are fantastic drinks; as one review majestically describes, a pisco sour is “like a climb in the Andes: drink it too fast and you’ll need oxygen.”

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And here we go with my personal recipe:

• 1 cup fresh jugo de limones (lime juice). Peruvian limes are the best, but, in the U.S., key limes are an acceptable if imperfect substitute.
• 1 1/2 cups pisco acholado.
• 2/3 cup jarabe de goma (simple sugar syrup). Approximately ½ cup white sugar can be substituted without problem.
• 1 cup crushed ice
• 2 egg whites
• 1 dash Angostura Bitters

Blend everything save the Angostura Bitters until the ice turns to liquid and the foam copious. Pour immediately into cocktail glasses. Serves about 8 drinks.

Tip: the colder the Pisco Sour, the better. Chill all ingredients before use. I freeze the pisco and refrigerate the eggs and sugar syrup. I also like to chill the cocktail glasses, which is a nice touch.

Also, in Peru, all of these ingredients are common, and it’s the relative proportions that are most important in creating a perfect Pisco Sour.

And remember, la perfección de Pisco Sour no es un destino sino una jornada. (Pisco Sour perfection is not a destination but rather a a journey.)