Pisco use and consumption manual
What is pisco? How many types of pisco are there? And why is pisco sour your new favorite drink?
Do not confuse pisco with pisco sour. This phrase may seem obvious, but maybe it is not so much for those who are discovering pisco or are about to discover it (when they finish reading this and see our manual). One thing is pisco and from that comes pisco sour. But then what is pisco? You will ask. Well asked.
"Pisco is a distillate of grape must", explains us Leon Carrillo, owner of the oldest Peruvian restaurant in Madrid, The Golden Inti. “And there are as many pisco as pisco grapes exist, ” keep going. There are aromatic grapes (Moscatel, Italy, Torontel) and non-aromatic grapes (Mollar, Negra Negra, Quebranta). And piscos, in many cases, receive the last name of the pisco grape with which it is made.
We love Pisco Sour! © Quispe
Dragged by the success of Peruvian cuisine, Peruvian pisco (important nuance because there is also Chilean pisco) has taken so much "strength" in recent years, he tells us Jaime Monzón, Lima chef in charge of The Trafalgar Cebichería, "that now there is pisco of a lot of quality ”, He says. “So much so, that now Pisco can be consumed alone. ”
And it is consumed alone, in a short glass, perhaps, in small drinks, but being such a pure distilled flavor, with such a strong graduation (the Peruvian is usually in the 42nd), not everyone “is accustomed to strong alcohols ", remember Miguel Valdiviezo, chef of Tampu Y The cevicuchería, and so The most common use and consumption of pisco is by cocktail. "And the most emblematic is pisco sour."
Here is the difference, perhaps because pisco sour has become so famous worldwide it's almost usual to ask for a pisco when we mean a pisco sour, but, beware, because you ask for a pisco, and you get a glass of transparent distilled to dry stick or they might ask you, what do I pisco? And offer you a long list of combinations made from pisco, as they have in Quispe.
The secret? Lime juice squeezed by hand. © The Trafalgar Cebichería
Pisco sour is the most emblematic because it is also the oldest. It was invented at the Morris Bar in Lima, in the late 20s, as he tells us Izael Ramos, Quispe bartender. And the sour (bitter) came for him Angostura touches which was added by the cocktail shaker who created it.
Everyone will have their recipe, with its details, but in general It is an easy drink to prepare at home. Just need pisco, lime juice, sugar and beat egg white well for the foam that makes it so pleasant and easy to drink. Jaime Monzón shares his recipe in the video, and Omar Malpartida, from / M Y Luma, gives us the definitive trick: lime juice is squeezed "by hand to avoid the bitterness of the peel". We want pisco to be bitter, but not so much.
And finally, to be faithful to the history of this cocktail, in Peru they would serve it in a glass Quero, like an inverted triangle, which was of ceremonial origin. If you don't get it, it's worth any sour cup, that more or less respects that way of being wider above.
Before drinking it, we only have one thing left: "Cheers, brother!"