Having initially started investigating whisk(e)y a few years back, then discovering real rum, followed closely by checking out tequila then mezcal, I arrived at pisco, a grape brandy produced in the winemaking regions of Peru and Chile. And since the Pisco Sour is the pisco cocktail, I had to try it out.
The first task was to source some good pisco and here in Germany, BARSOL Pisco is relatively easy to get hold of. Having checked several reviews around the Internet, BARSOL can be considered a serious pisco, so I set about checking out 3 varieties
- BARSOL Primero Quebranta
- BARSOL Selecto Acholado
- BARSOL Supremo Mosto Verde Italia.
In my opinion, the basic BARSOL Primero Quebranta makes an excellent Pisco Sour. However, having tried BARSOL Primero Quebranta, BARSOL Selecto Acholado and BARSOL Supremo Mosto Verde Italia, I found that using BARSOL Selecto Acholado produced the most refreshing and satisfying Pisco Sour. The BARSOL Supremo Mosto Verde Italia produced a very fruity Pisco Sour, which was nevertheless excellent. Here’s the recipe which I settled on:
| 2 oz | 6 cl | BARSOL Selecto Acholado Pisco |
| 1 oz | 3 cl | Fresh lime juice (~1 lime) |
| 2/3 oz | 2 cl | CHUNCHO Jarabe de Goma (Gomme Syrup) |
| 2/3 oz | 2 cl | Egg White (optional) |
| 2-3 drops | 2-3 drops | CHUNCHO Amargo Bitters Alternative: Angostura Bitters |
When using egg white always use fresh eggs and always ask first, whether your drinkers are okay with egg white in their drinks.
If using egg whites, first dry shake* the pisco, lime juice, gomme syrup and egg white. Then add ice and shake again. Strain into a coupé glass and drop the bitters onto the froth.
*Shake without ice.