How to elevate your Pisco Sour with a burst of floral flavour
Hello cocktail lovers – are you aware it’s International Pisco Sour Day?
This classic cocktail is hugely popular Latin American and while also well-known in other parts of the world, I am always getting the impression it is not getting the attention it deserves.
Made with the iconic brandy hailing from Chile and Peru, the pisco sour boasts a wonderful aromatic combination of pisco, lime juice, sugar, and bitters.
What is Pisco, and why should you give it more attention?
If you love Tequilla or Mezcal, you should also give Pisco a try.
The drink is made in both Chile and Peru and in order to be called Pisco, it needs to be made in distinct regions within the two countries; either in the valleys of Copiapó, Huasco, Elqui, Limarí, or Choapa in Chile or the coastal regions of Ica, Lima, Arequipa, Moquegua, and Tacna in Peru.
Other restrictions involve the types of grape allowed and how many times it can be distilled, though this varies between Chile and Peru.
Though Pisco is labelled as brandy, it is actually distilled from grapes. The quality and taste of a pisco therefore depends on the type of grape used, the aging method, and reflects the terroir of the grapes (and other ingredients). Considering this, it’s logical that pisco comes in a wide range of different flavour profiles, much like wine. Typically, however, pisco tends to be fruit-forward with floral and spicy notes.
It’s the Pisco Sour that comes to mind almost first thing when it come to Pisco. However, this is a spirit that can be used for a wide variety of cocktails. It’s actually a great substitute for tequila, mezcal, rum or vodka. If you want to give some classic cocktails a fresh taste, go ahead and swap the traditional spirit with a Pisco.
How to make the perfect Pisco Sour
The most classic pisco sour, made egg white and bitters, hails from Peru. Meanwhile, the version omitting those two comes from Chile.
The classic pisco sour cocktail (the one with the egg) is said to go back to bartender Victor Vaughen Morris. Not long after opening his own bar in Lima 1916 he created the now iconic cocktail.
All you need to make a classic Pisco Sour is Pisco, lime juice, egg white and bitters along with ice cubes.
See the recipe below how to make a perfect Pisco Sour. For the classic (pure) version, just omit the blood orange syrup.
BTW, did you know the three drops of bitters added to the Peruvian pisco sour stand for health, wealth, and happiness?
Why you will love this Blood Orange Pisco Sour
If you ask me, blood oranges are the stars of the citrus season. That’s why I have to use them as much as possible during the short-lived season they are available.
From cakes to desserts, salads but also drinks, blood oranges will add a wonderful lightly tart and floral flavour.
Adding blood orange syrup (or better blood orange simple syrup as the recipe aligns with the classic simple syrup) to your Pisco Sour gives the cocktail a wonderful fruity twist. And the slight tartness and floral taste perfectly complements the pisco and lime juice.
On top, the blood orange syrup not only adds a delicious flavour twist to the classic Pisco Sour. It also makes the drink a real eyecatcher, adding a lovely pinkish hue.
This is the perfect cocktail for a party night, a special celebration, or just because!
If not for International Pisco Sour Day, why not mix it up for Valentine’s Day? The lovely pinkish hue makes it the perfect cocktail celebrating your love.
How to make Blood Orange Syrup
Making this blood orange syrup bursting with citrus flavours could not be easier. All you need is freshly squeezed blood orange juice, orange zest and sugar.
It is perfect for cocktails but also works fantastic with desserts like ice cream or panna cotta. If you want to use for dessert, just cook it for another 10 minutes or so until it becomes much thicker and sticky.
Blood Orange Syrup Recipe
100 ml blood orange juice (1-2 blood oranges)
zest of one blood orange
100 g sugar
Add all ingredients into a small saucepan. Bring to boil and let simmer a few minutes until the sugar is dissolved.
Let cool then transfer to an airtight container.
You can preserve the syrup for up to one month in the fridge.
Blood Orange Pisco Sour Recipe
Serves 1
45 ml Pisco
60 ml lime juice
20 ml blood orange syrup
1 egg white
3 dashes Angostura bitters
lime or blood orange wheel
Add all ingredients to a cocktail shaker over ice. Shake vigorously for about 15-20 seconds until well chilled.
Remove the ice from the shaker, then shake again for another 10 seconds.
Pour into a cocktail glass. Add 3 dashes of Angostura bitters. Garnish with a lime or blood orange wheel.
Make this Blood Orange Pisco Sour for your next party, date night (it’s a great cocktail for Valentine’s Day with its pinkish hue) or being slightly more decadent, just for yourself.
Carrots and Tigers 