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What’s your favourite pisco cocktail? Have you tried one yet? Pisco, known as Peruvian liquor is an alcoholic beverage that is made from grapes. It is named for the town in Peru bearing the same name. Chile lays claim to the spirit it as well but that’s a long and historical argument that is currently at a stalemate.

In the 1550’s, quality control for the local wine industry discarded grapes that didn’t meet specific expectations and Pisco was born. You could create a whole receipe book from the cocktails you can make using Pisco but some of the classics include Pisco sour, La Serena Sour and Algarrobina. You’ll find plenty of drink directories listing variations of cocktails that use Pisco with other liqeurs, with juices, and in frozen drinks and party punches.  Below is just a small sampling of some of the drinks you might want to make with it:

Pisco Sour

The pisco sour is definitely a beloved drink in Peru. It could be crowned the official favourite pisco cocktail. It is such an important national drink that the first Saturday every February is National Pisco Sour Day. This cocktail is made with pisco (of course), lemon juice, syrup or sugar, Angostura bitters, and egg whites. The egg whites help give the drink a distinct and frothy consistency.

Algarrobina

Another recipe with eggs (but egg yolks this time, instead of egg whites) and Pisco is the Algarrobina, which is a creamy cold cocktail made with condensed milk, pisco, and algarrobina syrup. The Algarrobina is a frozen drink made by blending the ingredients with crushed ice.

La Serena Sour

The La Serena Sour is a beverage that is similar to a Pisco Sour. Instead of lemon, bitters and eggs, it uses papaya juice and powdered sugar.

Pisco Punch

Mix it with pineapple juice and fresh lime.

Pisco Sapphire

Mix with blue Curacao and Cointreau.

Piscola

Mix it with Coca Cola or Pepsi Cola.

What taste does Pisco have?

Pisco is described by some almost like a cross between vodka and brandy but with a very distinctive grape flavouring. It is hard to get an idea of the exact flavour so the best way is to go and try one. The production uses a copper still and a very specific method. Chile and Peru have slightly different techniques, making the drink slightly different from one locale to another.

Increasing Popularity

This drink is increasing in popularity outside of both Peru and Chile. In fact, it’s becoming quite popular on the Australian bar scene and many mixologists (professional and home-based) are coming up with interesting new pisco cocktails as well. In Australia, you can buy several options including: Payet Quebranta, a non-aromatic version as well as Payet Torontel, a premium pisco.

Peruvian or Chilean?

Some people find there’s a difference in the two options. The distillation processes are slightly different as are the resting, bottling, and storage procedures. Try both, if you can, and see what you think.

Pisco is often used as cooking liquor as well.

Article by Quantive on behalf of Era Bistro, Brisbane which is a Brisbane restaurant that includes Wine@Era stocking fine wines, beers and liquor.