Properly Sauced: Happy Pisco Sour Day!

By Anthony Todd in Food on Feb 3, 2012 5:40PM

Pisco has always been one of those "under-the-radar" spirits - when we think of white spirits, it rarely comes to mind, and we're always a little surprised to see it on a menu. This is surprising, since we've spent a fair bit of time in Peru and tasted our share of the national brandy. Imagine our joy when we found out that Peru has an entire national holiday devoted to the spirit, and it's most popular cocktail! This Saturday is El Dia Nacional Del Pisco Sour, National Pisco Sour Day. This is a holiday the United States should definitely adopt.

The Pisco Sour is one of the older classic cocktails, older than most of the prohibition-era concoctions mixers are so hipped on these days. The spirit was much more common in some parts America before prohibition, when it was as easy to ship Pisco up from South America to the West Coast as it was to ship whiskey or rum all the way across the country by rail. The Pisco Sour's origin, like most classic cocktail stories, is debated, but the most common account seems to be that it was invented in Lima around 1916 by American ex-pat Victor Morris. It rapidly spread to the US, and Pisco drinks became popular - at least until prohibition cut off the supply. Don't tell this to a Chilean, as they claim they invented both the spirit and the cocktail.

Until a few years ago, buyers in the US were lucky if they could find one cheap pisco in a liquor store. However, just like the selection of higher-end tequilas in the States expanded in the 90's and 00's, the selection of good Piscos in the US is starting to grow.

Pisco Sour



1.5 ounces Pisco (we enjoy Pisco Porton, a newly launched Peruvian Pisco)

.5 ounces freshly squeezed lime juice

.5 ounces simple syrup

.25 ounces egg white

Combine all ingredients in a shaker with ice. Shake and strain into a martini glass. Top with two dashes of bitters.

In case you are interested in learning more about Pisco, check out this video from Pisco Porton. It's a bit over-the-top (as all liquor marketing is) but it's still pretty and might teach you something if you're only used to drinking rum or vodka.