Pisco Sours

The war over the ownership of Pisco Sours has been raging between Chile and Peru for many years, and both claim it as their national drink. There are distinct differences between the Peruvian and Chilean Pisco Sour, although I found they become difficult to distinguish after three or four.

Pisco is a clear grape brandy that is produced by both Peru and Chile. It comes in various strengths, but 35-40% proof is the standard in most bars. Some people drink it neat (think very light brandy) but I prefer it in cocktails.

In Peru, Pisco Sours are made by mixing Peruvian Pisco, sugar syrup, lime juice and egg white with ice cubes. This is then poured into an old fashioned glass and garnished with a few drops of Angostura bitters.

In Chile, they are made by mixing Chilean Pisco, lemon juice and sugar with ice cubes and then pouring this into (usually) a champagne flute.

There are obviously some variations, for instance in Chile, lime juice is sometimes used. The most consistent difference is the use of egg white, which makes for a smoother, more viscous cocktail.

Arguments aside, they were delicious wherever we drank them, and we will make it our mission to seek out a bottle of Pisco when we get home.