Pisco Sour

I thought that it was about time to tackle the Pisco Sour since it had a prominent role in our vacation with the Friedlands and has had many cameos on this blog.

http://eatwineblog.com/2009/07/17/pisco-sour-chile-and-perus-iconic-drink/

In essence, in Chile, Pisco is a brandy made from muscat grapes grown in a region near La Serena (about four hours north of Santiago) and the Sour part is from added lemon or sometimes key limes (in Peru and at Peruvian restaurants - they take forever to squeeze!).  Simply syrup or powdered sugar is also added as are egg whites but not always and then it is shaken or blended with ice.  Some people add a bit of bitters on top.  It tastes like a lemonade with a kick and is really refreshing on a hot day.

Although Pisco itself originated in Peru both countries lay claim to it.  Pisco is produced and sold differently in the two countries and there are many web sites that go into the difference but from what I can gather Peru uses many different types of grapes and markets their Pisco by grape type and Chile uses just one but markets the different Piscos based on alcohol content.  They taste very different but keep the name.  Here are a few sites to read if you have an interest in the topic:

http://eatwineblog.com/2009/07/17/pisco-sour-chile-and-perus-iconic-drink/
http://piscoaficionado.com/2011/07/14/peru-vs-chile-the-pisco-war/
http://omgfood.blogspot.com/2006/07/peru-vs-chile-pisco-debeat.html

Meanwhile, I promise to come back with at least one bottle and treat my friends in South Bend to a batch next summer!  Jean - I'll limit you to one ;-)

Salud!