The first Saturday of February, each year, is National Pisco Sour Day. We were curious to learn more about the drink and about the history of the spirit. Lucky for us (and you), we found some fascinating information and a couple of great recipes too. One is a traditional Pisco Sour recipe and the other puts a slight twist on it.
A Pisco Sour from Osamil. Photo courtesy Osamil, a New York Korean gastropub.
What is Pisco? Some interesting facts:
Pisco is Peru’s national spirit made entirely from grapes. This grape based distillate carries the honor of being the very first spirit made in the New World; the Americas got their first taste of Pisco back in the 1500s.
A product of Peru, it must be produced in one of five valleys/regions: Lima, Ica, Arequipa, Moquegua & Tacna.
Only eight grapes may be used in the production of Pisco: Albilla, Italia, Moscatel, Torontel, Mollar, Quebranta, Negra Criolla, Uvina.
Pisco is single-distilled to proof between 38% and 48% ABV in copper pot stills.
No additives: no water, no color, no sugar, no wood aging, no additives, no pomace, stems, or artificials of any kind are allowed in the process—only distilled wine.
Pisco doesn’t age, it rests. And, Pisco must rest in non-reactive vessels–stainless steel, clay, or glass–before being bottled.
What is the history of making and drinking Pisco?
Like many a spirit, Pisco owes its existence to the economy; it was originally made by monks who distilled their wine to avoid taxes the Spaniards placed on wine when they conquered Peru.
About 200 years later, this magnificent spirit that’s purely made of grapes and absolutely nothing else, arrived in San Francisco aboard a ship the Spanish captain Juan Francisco de la Bodega y Quadra had retrofitted to hold the precious casks which were made of clay. In North America, from the 1700’s on it was savored by all who tasted it, whether neat or in a classic Pisco Punch or Pisco Sour. Pisco’s legend grew, courtesy of the writings of literary fans Rudyard Kipling, Mark Twain, Harold Ross, and Ernest Hemingway. Sadly, access to Peru’s Pisco came to a screeching halt when Prohibition ended Pisco shipments to the US. Thankfully, 85 years later, we can enjoy Pisco once again on our shores.
What is Pisco Sour Day?
First declared a national day in 2003, Pisco Sour Day is February 2, 2019, always celebrated on the 1st Saturday of February. They decided to create a national day because Peru’s government recognized both Pisco Sour’s beloved place in their citizens’ enjoyment/entertaining lives and it celebrates a major agricultural product – Pisco (and grapes) – that Peru proudly shares with the world.
How did the Pisco Sour come to be?
An American expat bartender working in Lima, Peru, Victor Vaughen Morris, is credited with creating the Pisco Sour as a riff on the popular whiskey sour. The recipe we know today was perfected in the 1920s. He used Pisco because it was native and was also available in his bar. Learn more about Victor Morris here: http://cuzcoeats.com/mines-railroads-mormons-story-pisco-sour/
The Pisco in this classic recipe noted below is a Mosto Verde Pisco made by Caravedo. It’s a blend of Quebranta, Albilla and Torontel grapes each of which were fermented and distilled on their own and then blended together before resting. Peru doesn’t age its spirits; it rests them in non-reactive vessels. So, no age, no coloring, no added sugars. Just purely grapes.
Pisco is made from fermented grape juice (aka wine) without including any pomace (skins/stems) and distilled through alembique stills. At Hacienda Caravedo they also use some of the ancient stills called a falca.
It takes 18 lbs of grapes to make a 750 ml bottle of this Pisco.
Caravedo Mosto Verde is made from free-run juice which means that the handpicked grapes that are de-stemmed and put into the vats produce juice because the weight of the grapes upon one another crush the juice out. It’s all gravity, not machines.
A traditional Pisco Sour from the Park Hyatt Hotel in New York.
Pisco Sour Recipe:
Ingredients:
2 oz Caravedo Quebranta Pisco
1 oz Lime juice
1 oz Simple syrup
1 oz Egg white
Drop of Angostura Bitters
Instructions:
Combine all ingredients except bitters in mixing tin. Shake vigorously without ice for 15 seconds. Add ice to tin and shake for additional 15 seconds. Strain out into coupe glass and let foam settle for 5 seconds. Add drop of Angostura bitters in middle of foam.
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The Serious Moonlight Pisco Sour from Diamond Dogs in Queens, New York. Photo courtesy Diamond Dogs.
Serious Moonlight Pisco Sour Recipe (Based on “LET’S DANCE”):
Nick Elezovic, co-owner, Diamond Dogs, Astoria
Ingredients:
1.5 oz Pisco Caravedo Acholado
.5 oz Green Chartreuse
.5 oz honey syrup
.75 oz lemon juice
.75 oz egg white
3 drops Bittermens Burlesque bitters for garnish
Instructions:
Dry shake egg whites (no ice) in cocktail tin. Add all other ingredients and shake with ice until well chilled. Strain into chilled coupe glass. Drop bitters over top and swirl with toothpick or bamboo skewer to make patterns.
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