This organic Pisco Sour recipe is a Chilean recipe for a classic sour cocktail made with Harris Organic Pisco. We love making these Pisco sours.
What alcohol is in a pisco sour
Produced in Peru and Chile the alcohol in a Pisco Sour is pisco, which is a type of brandy. Pisco is made by distilling fermented grape juice into a high-proof spirit, which is then aged in barrels or bottled immediately.
It has a clear or slightly amber colour, and a smooth, fruity flavour that makes it ideal for cocktails like the Pisco Sour. made from organic grapes and twice distilled in a wood-fired pot still, the result is Organic Pisco.
Other ingredients in a classic Pisco Sour include fresh lime juice, simple syrup, egg whites, and bitters.
PREPARATION TIME: 2 MINS MIX TIME: 30 SECS SERVES: 1
Organic Pisco Sour Ingredients
- 60mL Harris Organic Pisco
- 30mL fresh organic lime juice
- 15mL organic sugar syrup
- Organic raw egg white
- Dash of bitters
Method of making Pisco Sour
- Combine lime juice, sugar syrup, raw egg white and organic Pisco in a shaker, and shake vigorously.
- Add ice and shake
- Strain into glass
- Add 4 drops of bitters
About the Pisco Sour cocktail
The Pisco Sour has been a contention between Chile and Peru for years. Both countries have claimed
In the past, they invented it, but it’s widely accepted that the Pisco Sour is Peru’s national drink. For a long time, its creation was attributed to Victor Morris, an American railway worker in Peru. But…
The history of the Pisco Sour would tell you that the Pisco Sour was invented by Victor Morris’s wine bar in Lima during the 1920s.
And although Chile also claims to have invented the Pisco Sour, documents such as printed advertisements or his bar’s register show that Pisco Sours were being served at the Morris Bar before anywhere else.
But a recent discovery of a Peruvian cookbook from 1903 made me question the origin of the Pisco Sour. This cookbook, Nuevo Manual de Cocina a la Criolla (Lima 1903), suggests that the origin of the Pisco Sour may be a traditional creole cocktail made in Lima over 100 years ago.
It all started with a tweet by Franco Cabachi from Pitahaya Bar in Lima, in which he posted a picture of a Peruvian cookbook from 1903 that had recipes for two of the cocktails in the book. The one that caught my eye was simply titled “Cocktail” — This is the approximate translation:
An egg white, a glass of Pisco, a teaspoon of fine sugar, and a few drops of lime as desired, this will open your appetite.https://twitter.com/FrancoCabachi/status/409098385640017920
Up to three glasses can be made with one egg white and a heaping teaspoon of fine sugar, adding the rest of the ingredients as needed for each glass. All this is beaten in a cocktail shaker until you’ve made a small punch.
Doesn’t that sound like the Pisco Sour? Absolutely, it has all the ingredients with the exception of the Angostura bitters and perhaps ice. Also, it uses fine sugar instead of simple syrup. And, in the style of the book, it has no specific measurements, rather it’s made to taste. Despite the obvious similarities, it’s interesting that this cocktail is not yet called the Pisco Sour.
Duncan’s vegan tip for Pisco Sour
Pisco Sour recipe – no egg
You can make pisco sours with no egg easily.
To make your Pisco Sour vegan friendly, you can substitute the egg white with the gelatinous liquid from your can of chickpeas ( aqua-faba). Just take out the egg white and add two tablespoons of aqua-faba. Easy.
And, if you are keeping things traditional, we highly recommend making sure that your organic eggs are as fresh as possible for the best foam texture.
Pisco is very versatile when paired with different flavours, so for those wanting a more bitter result, you can try changing your lime to grapefruit. For a slightly sweeter result, give blood orange juice a go instead.
Who owns the name Pisco?
PISCO IS THE CULTURAL HERITAGE of PERU.
Even though Chile has a much greater production of its Aguardiente ( WRONGLY CALLED Pisco), Peru has defended its origin. After fierce and well-documented litigation in International Courts, it won the right to use an Appellation of Origin for Pisco. Therefore, Peru claims the exclusive right.
Pisco was recognized as a Peruvian Geographical Indication by the European Union in 2013. However, the United States allows products of Peru and Chile to be identified as ” Pisco “. We don’t know what the Australian government allows. Do you?
Peru states the word ” Pisco ” has a close relationship with the Geographical area where it is produced.
However, Salvador and the European Union recognise ” the Exclusive Peruvian Origin of Pisco ” where its distinctive grapes grow and thrive like no other region.
PISCO – CULTURAL HERITAGE of PERU
So, to recognise this fact we use the Peruvian name Pisco or the French name Eau de Vie on the label of Harris Organic Pisco.
The Pisco Sour recipes will help you have an enjoyable experience with your newly found friend, Pisco.