After work, before dinner, a Pisco Sour

Pisco sour, excellent appetizer of Peruvian food

The Pisco Sour is a cocktail made with pisco and lemon juice. The name originates from the word "pisco" (a type of grape brandy) and "sour" (referring to the family of cocktails that use lemon as part of their counter).

It is part of the cuisine of Peru and Chile, with different recipes and with some variations in the basic ingredients. Peru and Chile claim that the Pisco Sour is the national drink.

There is controversy about the origin of this cocktail. In Peru it is considered national or typical cocktail; since 2004, it holds an annual public holiday in honor of the pisco sour, the first Saturday in February. In 2007 he told this cocktail as a cultural heritage of the nation.

The first documentary references to the term "pisco sour" and the preparation of this cocktail were found in Peru, in two papers published in journals Home Lima, September 1920, and World, 1921. There is also an advertisement Chile published in the weekly The South Pacific Mail of Valparaiso, in July 1924, in which it promotes the Morris Bar located in Lima, Peru.

In Chile, the announcement of The South Pacific Mail July 1924, in the novel The Girl Crillón Chilean writer Joaquín Edwards Bello, 1934; in an article published in the Los Angeles Times, November 27, 1928, its preparation in Santiago de Chile it indicated.

The grape "quebranta" is a variety resulting from genetic mutation of the black grape brought by the Spaniards to Peru, induced adaptation of the plant (Vitis vinifera) to environmental conditions of stony ground and own desert climate in the province of Pisco, which extends to the valleys of the departments of Lima, Ica, Arequipa, Moquegua and some valleys of the Department of Tacna where similar conditions exist.

The "quebranta" is a non-aromatic variety, a very peculiar taste, giving the unmistakable flavor grape brandy Pisco.

The cocktail called "Pisco Sour" originated in Lima before 1920, in the Morris Bar (also referred to as Morris Bar, Bar Morris or Bar Morris) Street Boza 847, the Shred of the Union in downtown Lima, in which it was offered as a novelty pisco sour, sour whiskey inspired. According to Jose Antonio Schiaffino, in The Origin of Pisco Sour, the inventor of the cocktail would have been the Californian Victor V. Morris, owner of Bar Morris, that function from 1915 to 1933; in turn, according to another version, he would have been prepared in the bar by Peruvian bartenders Alfonso Bregoye, Graciano Cabrera and Alberto Mezarina.

Guillermo Toro-Lira said that the original recipe would have evolved in the Morris Bar, for 18 or 20 years to reach its current formulation, intervention Bruijet bartender Mario (Mario Bruiget), which would be his coocreador, and then work the Maury Hotel.

Consumed and enjoyed by foreigners and intellectuals and bohemians mid-twentieth century, the pisco sour soon became the most exclusive salons, to progressively enter homes throughout Peru. Today countless variations using fruits and native ingredients such as coca sour, sour passion fruit, etc. are prepared.

Pisco is produced both industrial and handmade in the coastal valleys of Peru, from Lima to Tacna, using 8 types of grapes, which give rise to 8 kinds of pure pisco: 4 Aromatic and 4 non-aromatic, and all possible combinations, the called blends or acholados (root 'cholo', which refers to racial miscegenation between Andean and Spanish).

The pisco mainly used in cocktails is the breaks, as a non-aromatic strain that does not change the taste of other ingredients.

Preparation of Pisco sour

Acurio, renowned Peruvian chef, presents this recipe:

INGREDIENTS for a portion

• 3 ounces of pisco “quebranta”

• 1 ounce lemon juice

• 1 ounce simple syrup

• 6 ice cubes

• ½ ounce of egg white

• 1 or 2 drops of Angostura bitters

• Preparation time: 5 minutes

• Harvest Time: 10 minutes

• Total Time: 15 minutes

PREPARATION

Shake in a shaker all the ingredients except Bitter, for 14 seconds. Serve in a glass Old Fashion or Kero, after casting, with two or three drops of Angostura bitters.

The recipe may vary in the proportion of pisco, lemon and sugar. Some people prefer to use the measures 4-1-1, and served in the English Bar of the Hotel Country Club. It is also widely used a blender instead of the shaker, and replacing sugar cane syrup.

Some variants are:

Double pisco sour: 4 ½ measures of pisco, 1 ½ and 1 ½ lemon or sugar syrup are used. Those who want more can lower dry sweet. It is served in a glass Old Fashion or a double kero.

Pisco sour Cathedral: The larger version of pisco sours between, and is literally just a double pisco sour, with measures 6-2-2. It is served in a large glass of red wine.

Another recipe available, pisco, classic aperitif before meals is:

Ingredients: 1 cup of pisco, 1/2 cup lemon juice (green), 1/2 cup simple syrup (sugar-based syrup), egg 1clara, 3 drops of Angostura bitters (for glass) ice. If you want to give a taste of fruit add 1/2 cup to the recipe of the desired fruit pulp (and reduce to 1/4 of lemon juice)

Preparation: In blender (frozen and softer type), pour into the blender pisco, lemon juice and syrup and mix a couple of minutes. With the blender turned slowly add ice until the desired consistency and flavor (keep trying). Then, turn off the blender, add the egg and turn it on for a short time (just to lather). Serve in glasses low and add to each cup 3 drops of Angostura bitters.

In shaker (hot and concentrated), put more ice in a shaker, pour the pisco, lemon juice and syrup and mix a couple of minutes. Add the egg and mix for strong and foaming brief. Serve at low vessels without ice and add to each cup 3 drops of Angostura bitters.

The video shows that Peruvian bartender Roberto Melendez, three times winner of the National Medal of Pisco Sour, how to prepare pisco sour. Attention to detail and advantage, if you choose to prepare at home. The expert bartender says the secret to making a good pisco sour is "to have a good pisco breaks. It is recommended that the function is appetizer, that does not have many flavors to be dry or semi-dry and the grapes do not have many flavors."

The other ingredients must be top quality, as the northern lemon and sugar syrup should be 100% sugar cane. The egg and ice play an important role in this recipe for egg gives body and ice keeps the temperature of the drink. Finally, Angostura bitters fulfills its function as a complement.

Ingredients: 4 ounces of pure pisco breaks, 1 ounce fresh lemon juice freshly squeezed, 1 ounce simple syrup 1 egg white jet, Ice necessary amount.

At the end whatever recipe you use or prefer to consume prepared by experts, it will never be indifferent to color, flavor and aroma of a good pisco. Health, Peru.

https://www.youtube.com/watch?time_continue=15&v=_cAU3lN2rcI

References

Uva quebranta

https://es.wikipedia.org/wiki/Uva_quebranta

Pisco Sour

https://es.wikipedia.org/wiki/Pisco_sour

 

Pisco Sour: Conoce la receta secreta de la bebida bandera

http://diariocorreo.pe/recetas/pisco-sour-conoce-la-receta-secreta-de-la-b-242167/

Pisco Sour: Conoce la receta secreta de la bebida bandera

https://www.youtube.com/watch?time_continue=15&v=_cAU3lN2rcI

Pisco sour clásico peruano

https://cookpad.com/pe/recetas/130479-pisco-sour-clasico-peruano?ref=search

Pisco Sour, por José Chueca, experto en comida peruana

http://comidaperuana.about.com/od/piscoycocteles/r/Pisco-Sour.htm