Cranberry pisco sour – Laylita's Recipes (2024)

FAQs

What type of pisco is best for pisco sour? ›

Use a Peruvian pisco: Since this is a Peruvian-style pisco sour, pisco from Peru is preferred. Pisco puro is the traditional choice (made using only the Quebranta grape), but pisco acholado (a mixture of different grape varieties) will also work nicely.

The citrus notes in the ceviche – as a result of the seafood being marinated in lime juice – works perfectly with the flavors with the co*cktail. Most seafood dishes, generally speaking, work well with the strong, and sweet, flavors of the pisco sour. Pair is also with a classic lomo saltado.

A pisco sour is an alcoholic co*cktail of Peruvian origin that is traditional to Peruvian cuisine and Chilean cuisine. The drink's name comes from pisco, which is its base liquor, and the co*cktail term sour, about sour citrus juice and sweetener components.

Spirit, citrus, sugar and egg white are the core ingredients in a good sour, including the popular Whiskey Sour. But one small difference that's become emblematic of the Pisco Sour is its inclusion of Angostura bitters.

Unlike Peru that requires producers to use only eight grape varietals, Chilean producers have13 varietals to choose from. Chilean producers can use semi-fermented, young wine like their Peruvian counterparts…but they typically use fully fermented wine. Sometimes even infused with additional fruits.

Pisco Sours can be a bit much to handle after a round or two, but the Chilcano, with ginger ale, lime juice and pisco, is an easy drinking go-to throughout the evening. Still, mastering the Pisco Sour is the definitive jumping point for understanding Peruvian drinking culture, and its native spirit, pisco.

The Pisco Sour is the most popular way of consuming pisco, and for decades it has been the signature mixed drink of Peru, also enjoying great popularity in Peru's neighbor and pisco rival, Chile.

Like all liquors, pisco does not need to be refrigerated once opened, so long as the bottles do not exceed room temperature (around 75 degrees Fahrenheit).

Mixed drinks

Capitán. Chilcano de Pisco, a Peruvian co*cktail made with Pisco, lemon juice, ice, bitters, and ginger ale. Piscola, also called "national co*cktail" in Chile (Spanish: Combinado nacional or combinado) a co*cktail prepared mixing Coca-Cola and pisco.

Meanwhile, the typical Peruvian pisco sour is made with lime juice, egg white and bitters, while the traditional Chilean pisco sour often comes sans egg white or bitters and opts for lemon juice.

Does pisco go bad? ›

Pisco has an alcoholic content ranging from 38% to 42%. For such a reason, it cannot go bad and can be stored outside of the refrigerator without any issue. We recommend keeping it in a cool place such as a wine cellar for optimal taste.

Pisco is a South American grape brandy popular in Peru and Chile. If you can't find it in your area, feel free to substitute white tequila, grappa, or vodka.

In order to prepare one dose of Peruvian pisco sour, approximately 10 ml of egg white are used. If high volumes of this drink is not prepared and sold, pasteurized egg whites must to be discarded. Thus, bars, pubs and restaurants have preferred the use of raw egg whites to prepare pisco sour.

You can use white tequila as a substitute for pisco when it's not available. If you want your co*cktail a bit sweeter, use simple sugar syrup. To make the drink more authentically Peruvian, addjarabe de goma, a Peruvian sugar syrup.

Pisco is a white brandy made from muscat grapes and it's the only liquor on the planet that I can tolerate the smell of in its natural state. It gets blended with lime juice, simple syrup, a touch of pasteurized egg whites and then finished off with a few dashes of Angostura bitters.

Like the Holy Trinity itself, pisco is a single entity expressed in three forms, for there exist three great categories of Peru's national drink: puro, acholado and mosto verde.

There are three styles of Peruvian Pisco: Puros are made solely from one grape variety and distilled from wine that has been fermented to dryness. Acholados are blends of two or more grape varieties. And Mosto Verdes are distilled from partially fermented must.