Pisco Sour

Imagine waking up to seeing the cabinet of some of your cherished barware unhinged from the wall and all of its' contents shattered on the floor. A nightmare you momentarily wished was just a really bad dream. Only it wasn't. But the horror doesn't end there. Spending three hours cleaning up all of the glass that had flown in a million different directions was an equally scary part. Had it not been for a friend who raced over to help, we might have spent the entire day cleaning up the extremely hazardous mess. Her presence alone caused me to take a few deep breaths to bring my stress level down to a manageable level. As with most unforeseen disastrous events, my coping strategy is usually saying 'well it could have been worse'. The bottle of red wine knocked over in the crash could have splattered all over and permanently stained the tan linen drapes; it could have crashed while friends or family were over for a gathering; the granite counter in the bar area could have been cracked or chipped; the brand new bottle of Casamigos Reposado Tequila knocked off in the crash could have been shattered (if you drink tequila you know this would be a travesty); or, in addition to everything in the cabinet, everything on top of the bar could have been smashed to smithereens. So yes, taking some solace in realizing it could have been much worse helped me get through and past it all. However, in the days following this nightmare, I had to remind myself more than once they were just things. While trying not to dwell on the fact all of treasured those things had a story attached to them. But there are some happy endings to this story. My extensive collection of (new or barely used) Riedel glassware sitting in the basement or stored in cabinets finally saw the light of day. And my favorite martini glasses (stored in another cabinet thank goodness) would now become my favorite Pisco Sour glasses.

My first taste of a Pisco Sour happened awhile back while we dined with some good friends at Tanta, a Peruvian restaurant in Chicago. The first one went down really easy. The second one even easier. Thankfully I wasn't the one driving home as I am known as a cocktail drinking lightweight as compared to some of my friends. Years later while on a cold weekend walking and exploring the city with friends, we made our way to Cabra, another Peruvian restaurant in Chicago. Neither of them had ever had or even heard of a Pisco Sour before. It didn't take too much convincing to suggest they get warmed up by having their first Pisco Sour. As I hoped, they were smitten with them in the first round. Which meant there wasn't any doubt there was going to be a second round. 

The Pisco Sour, a creamy, foamy, sweet, tart cocktail, is the national classic cocktail of Peru. Alleged to have been created in the 1920s by Victor Morris, an American Bartender and ex-pat, at his bar in Lima, Peru, an early version of a cocktail strikingly similar to the Pisco Sour had actually been conceived one hundred years earlier. However, it has been said a recipe for a Pisco Sour appeared in a 1903 edition of a Peruvian cookbook. Some seventeen years prior to when it ultimately came into popularity. To add to all of Pisco Sour's history, Peru isn't the only country citing origination rights. Chile also claims to have invented the Pisco Sour. But regardless of when or where it was developed or whose signature cocktail it is, this frothy, citrusy, sweet, drink is refreshingly resplendent. 

If you a Pisco Sour has never been on your radar before, you absolutely have to try this luscious cocktail! But I must warn you. They go down dangerously fast.

So what exactly is Pisco? Pisco is an unaged, clear brandy distilled from either a single variety or blend of extremely ripe, fermented grapes. As a result of a being distilled only once, a Peruvian Pisco will have a proof of 38 to 48 percent ABV. Pisco is a spirit having its' own unique flavor and personality. 

In other words, there are no substitutions for Pisco in a Pisco Sour. And for a truly authentic Pisco Sour you will need some Amargo Chuncho aka the original Peruvian Bitters. Freshly squeezed lime juice, some simple syrup and an egg white round out the other ingredients in this classic libation.

In order to create a frothy Pisco Sour it needs be shaken, not stirred. And preferably shaken by hand rather than in a blender to create a perfectly emulsified drink. Once all of the ingredients are poured into a shaker it is shaken vigorously for about 20 seconds. It gets another hardy 20 second shake after ice is added to the shaker. The cocktail then gets strained into a clear glass and topped with several dashes of the bitters. 

If it isn't already, it's quite possible a Pisco Sour could become one of your favorite cocktail beverages. Think love at first sip. And as always, drink responsibly.

With the bar cabinet nightmare behind me, with my favorite yoga studio reopening this past week, and with starting the weekend with a Pisco Sour (or two), life in the ever evolving normal is prettty good. At least that is what I am telling myself!

Recipe
Pisco Sour
Makes 1 cocktail

Ingredients
3 ounces Pisco (see notes)
1 1/2 ounces freshly squeezed lime juice (from 2 limes)
1 1/2 ounces simple syrup
1 large (or extra large) egg white (approximately 1 to 1 /4 ounces)
3-5 dashes of Amargo Chuncho (or Angostura) bitters
Ice 
Optional: Lime slice garnish on the glass

Directions
1. Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker without ice. Cover and seal. Shake vigorously until egg white is foamy (10 seconds).
2. Add ice to the shaker and shake again vigorously until well-chilled (10 seconds).
3. Strain into a cocktail glass.
4. Add 3-5 dashes of the bitters on top of the egg-white foam.
5. Sit back, sip, and savor.

Notes: (1) Recommend the Peruvian Barsol Pisco. (2) Recommend using the Peruvian bitters Amargo for the most authentic Peruvian cocktail. (3) For a fancy finish to the Pisco Sour use a dropper when adding dashes of the Amargo Chuncho bitters to the top of the frothy egg white. Use a toothpick to create a design with the droplets. I couldn't find my dropper when I made these Pisco Sours, thus the rather rustic finish to them. (4) The first Saturday in February is International Pisco Sour Day. But don't want until them to have one.