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Getting to Know Pisco Cocktails

Posted March 10th, 2010 by admin

What’s your favourite pisco cocktail? Have you experienced one before? Pisco is grape based liquor that is sometimes known as Peruvian liquor. 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 liqueur was born.  There are a lot of varied cocktails made with this beloved Chilean / Peruvian spirit, such as: Pisco sour, La Serena Sour, Algarrobina, and many more. 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. In fact, the first Saturday of each 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 cocktail is blended with ice to make it a much loved frozen drink.

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 does Pisco taste like?

The grape base of Pisco provides a distinct flavour although it’s sometimes described as a mix between vodka and brandy. You really need to taste it in order to understand why people that drink it love it so much. The production uses a copper still and a very specific method. The production methods vary between Chile and Peru so they do differ in taste.

Increasing Popularity

This drink is increasing in popularity outside of both Peru and Chile. In Australia Pisco based drinks are becoming increasingly popular which is leading to people trying to seek down stockists of Pisco to recreate their favourites at home. Types of Pisco available in Australia include Payet Quebranta and a premium variety Payet Torontel.

Peruvian or Chilean?

Many people can notice a difference so try both to find your preference. 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 is a Brisbane fine dining venue which offers an ideal wedding reception venue within the Brisbane Bistro.


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