lunes, 18 de enero de 2016

Pisco sour, brief history

Pisco Sour. Brief History of origin

The Pisco Sour is a cocktail made with pisco and lemon juice. The name comes from the union of the words "pisco" (a type of grape brandy) and "sour" (part of the family using lemon cocktail as part of its recipe).

The history of a drink which would have blended pisco with lemon, brings us to the eighteenth century where near the Plaza de Toros de Acho in Lima, the Punche was created. In the Peruvian Mercury January 13, 1791, it is described as hawkers sold under the name "water cress" A "punche" or punch, it was a warm brandy and water, lemon and sugar.

A cookbook published in Lima in 1903, describes a cocktail prepared with a glass of pisco, egg white, fine sugar and a few drops of lemon, ingredients that were beaten in a shaker to form a "ponchecito".

The "pisco sour" originated in Lima before 1920, in Morris' Bar (Morris Bar, Bar or Bar Morris Morris) Boza 847 Street, in the Shred of the Union, which was offered as a novelty pisco sour, sour whiskey inspired.

Not finding the recipe for pisco sour Victor Morris, you can not tell if it was a simple mixture of pisco with lemon juice and sugar (such as whiskey sour) it was identical to current or pisco sour. Toro-Lira argues that the original recipe would have evolved in the Morris Bar, for 18 or 20 years to reach its current formulation. The Maury Hotel is legendary for its bar offer the best pisco sour.

Ministerial Resolution 161-2004-PRODUCE, of April 22, 2004, instituted "the first Saturday of February every year as the Day of Pisco Sour. The October 18, 2007 the National Institute of Culture of Peru (INC), told the Pisco Sour as Cultural Heritage of the Nation based on the Convention for the Safeguarding of the Intangible Cultural Heritage of Unesco, the General Law on Cultural Heritage of the Nation and the Directive on Recognition and Declarations of Cultural Manifestations Ongoing Cultural Heritage.

There is no single recipe or a recipe, but if you need to be among the ingredients of good quality pisco. Either way, each prescription will give the chance to savor our delicious national drink. With practice you can make your own recipe to savor at home or surprise friends and guests. I invite you to try your luck with this recipe.

Classic pisco sour recipe from Peru

3 ounces of pisco breaks, 1 ounce lime juice to provide acidity, 1 ounce simple syrup, 1 egg, 6 ice cubes and 1 or 2 drops of Angostura bitters. This combination is shaken in a shaker until ingredients are combined. The drops of Angostura bitters are ornament.

If blender is used, all the ingredients for a minute, less egg liquefy; the blender is turned off and the egg white, then is liquefied by five seconds is added.

This recipe for pisco sour is nicer if you placed two kinds of pisco, one straight and one that is aromatic.