Pisco Sour Recipe Peru: Unveil The Secrets Of Peru’s Iconic Cocktail

history of pisco sour

1.- THE ORIGINAL STORY ABOUT THE PISCO SOUR RECIPE PERU

Although the main thing is to understand and know the Recipe Pisco Sour Peru, it is also important to know the history it hides. Going back to colonial times in which the landowners of many lands consumed mainly wine as their favorite drink, this was made from the best grapes, however the people who collected the grapes kept the small ones that did not contribute neither flavor nor texture in jars that were then hidden underground hoping to get a drink at least similar, however the result was very different and thus giving rise to the pisco as we know it with a stronger taste in alcohol and sweet to taste it. Among the most accepted ideas of the origin of the Pisco Sour Recipe Peru is that of the bartender Victor Morris, it is said that between the years 1915 to 1925 he was the first to combine its ingredients resulting in a drink that would eventually be known as the flagship of Peru worldwide.

2.- TYPES OF GRAPES AND MAIN REGIONS

In the Recipe for Pisco Sour Peru, the main ingredient is of course the Pisco and this is produced from grapes but not just any grape but a select group that are known as pisqueras grapes, in total there are 8, each one has a different aroma and flavor so when playing with the combinations you get a unique aroma, flavor and texture, the types of grapes are:

• Quebrante
• Mollar
• Black Creole
• Ovina
• Albilla
• Italy
• Torontel
• Moscatel

All these are produced in important cities where the climate is a factor that adapts in a unique way and the grape production is superior, the main pisque regions are:

• Lima
• Ica
• Arequipa
• Moquegua
• Tacna

3.- THE TYPES OF PISCO THAT EXIST

In order to correctly follow the Pisco Sour Recipe Peru you must consider that there is more than one type of pisco, in Peru 3 types are produced: Puro, Mosto Verde and Acholado. Each one has a unique flavor and different from the others, now we tell you what are the most important differences between them:

• Pisco Puro: This contains only 1 variety of grape, that is to say of only 1 vine which highlights the flavor of this type of pisco, it has a more pleasant taste and is used more frequently when following the Pisco Sour Recipe Peru since it provides a neutrality that balances precisely with the other ingredients. In addition, it is important to know that pure pisco can only be made from 1 of the 8 Pisco grapes.

pisco puro

• Pisco Mosto Verde: It is made from grape musts that did not complete the fermentation process so that all the sugar is not transformed into alcohol, it stands out from the others for having an elegant, fine and full-bodied flavor. It is a mixture of aroma and flavor that provides a tactile sensation on the palate. This is one of the most expensive because it contains a large amount of must for its elaboration, it is not frequently used to follow the Pisco Sour Recipe Peru because its flavor interferes with the other ingredients.

pisco mosto verde

• Pisco Acholado: From all the grape varieties that exist, this type of pisco combines at least 2 varieties, by combining the strains it achieves its particular flavor with a stronger aroma. This is achieved by using fishing grapes, fresh and fermented musts. Its particular name “Acholado” comes from the colloquial term that was given to the Andean people “Cholos” which refers to the mixture of blood and customs, in the same way this type of pisco contains a little of everything, due to its strong aroma it is not recommended to use it when following the Recipe for Pisco Sour Peru, although for other drinks where the pisco flavor stands out more, it is ideal.

pisco acholado

4.- THE FRESHNESS OF PISCO AND THE SEA

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5.- PISCO SOUR FESTIVALS AND CELEBRATIONS

At the moment of following the Pisco Sour Recipe Peru not only a cocktail is prepared but the tradition that exists for years is valued, for this reason since 1999, every 4th Sunday of July is celebrated the national day of the Pisco and the first Saturday of February is known as the day of the Pisco Sour, is this moment in which the most prestigious bartenders innovate the traditional Recipe Pisco Sour Peru and create new versions that for the diners can satiate their palate.

celebration in the pisco sour day

6.- PISCO SOUR RECIPE PERU – TRADITIONAL VERSION

The Pisco Sour Recipe Peru in the traditional way is a process that many qualify as a moment of inspiration because only the exact mixture of ingredients gives it the unique and particular flavor it has, the ingredients used are:

Pisco Sour Recipe Peru

6.1.- INGREDIENTS

• 3 ounces of pure pisco
• 2 ounces of lemon juice (green lemon)
• 1 tablespoon of egg white
• 1 ounce of gum syrup (Sweetener)
• 3 cubes of crushed ice
• 3 drops of Angostura bitters

6.2.- STEP-BY-STEP PISCO SOUR RECIPE

• For our Pisco Sour Recipe Peru you must first put in a shaker the pisco, the lemon juice, the egg white, the gum syrup and the ice cubes.
• At the same time in a glass place ice cubes to cool it.
• Seal the shaker and then start shaking it constantly for 15 to 20 seconds.
• Remove the lid and add an extra ice cube, reseal and shake again for 10 seconds.
• Finally, strain it into the glass previously reserved with ice (previously remove the ice that was in the glass).
• The final touch to complete the Recipe for Pisco Sour Peru is to add the 3 drops of Angostura bitters and you can taste the delicious cocktail.

6.3.- NOTES

• If you want to follow the Recipe Pisco Sour Peru for many people you can multiply the measure by 4 and use a blender instead of the shaker. This will be enough to make at least 6 to 8 servings, in medium glasses.
• Before serving it in the glass you can test the sugar level, if you want it to be sweeter you can add a little bit of gum syrup.

7.- VARIATIONS OF THE PISCO SOUR RECIPE PERU

In the Recipe Pisco Sour Peru over time some ingredients were modified with the intention that the flavor can have a different touch. The main varieties are:

• Maracuya Sour: By exchanging the lemon for maracuya, a unique cocktail is obtained that has a citric but very tasty flavor. The Pisco Sour Recipe Peru combined with the Maracuya pulp obtains a stronger and more aromatic flavor that is a favorite among travelers.

maracuya sour

• Chicha Sour: An Andean variant, the Pisco Sour Recipe Peru has purple corn juice added to it, which intensifies the sweetness of the cocktail and results in a sweet drink that is a favorite among girls.

chicha sour

• Muña Sour: Unlike when fruit is added to the Recipe Pisco Sour Peru, the addition of a Muña macerate gives the flavor a minty and fresh touch. Very pleasant before the main course at lunch or dinner.

muna sour

• Aguaymanto Pisco Sour: Adding this peculiar sweet fruit to the Pisco Sour Recipe Peru makes the aroma and flavor intensify in an extravagant way. This is one of the natural aphrodisiac flavors that can be found in the Andes.

aguaymanto sour

After to learn a bit more about the Pisco Sour Recipe Peru now you are ready to be part of the tradition and prepare your own drink, each sip will be like a fresh delight that will fill your whole body. In your trip this 2024, Auri Peru can help you to taste this delicacy enjoying unique landscapes and places, contact us now to start designing your next unforgettable Peruvian adventure.

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