After trekking Peru's Colca Canyon independently, I was back in the volcano-framed town of Arequipa when I tried my first ever Pisco Sour. It was a beautifully sunny day and I'd managed to find a table on a plant filled terrace, spending half of my minuscule daily backpacking budget on this one little drink.
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| Pisco Sour at Hotel B Lima |
When it arrived, smaller than I’d anticipated, the elegant cocktail glass was filled with Pisco, lime juice and egg white with that unmistakable dash of angostura bitters sitting atop the fluffy foam—it turned out to be pure joy and a drink I've returned to time and time again—certainly worth breaking my budget for.
During my month long stay in Peru, I learnt more about Pisco, finding it to be the third most popular alcoholic drink in Peru, following wine and beer. And its distinct flavour hasn’t been ignored elsewhere in the world, the last few years have seen a huge rise in Pisco consumption with increased exports heading to the US, Spain and The Netherlands.
Lima, Ica, Arequipa, Moquegua and Tacna are the only authorised Pisco producing regions in Peru and within these regions there are eight grape varieties that can be used to make Pisco. Some varieties of Pisco are made with just one of these grape varieties resulting in ‘pure’ Pisco, while others can be mixed to create different aromatics.
During my next trip to Peru I was eager to find out more about the countries beloved tipple and how to make the best Pisco Sour so I headed to Hotel B in Lima’s Barranco neighbourhood to take one of their Pisco cocktail making classes. Here's how we mixed the most delicious Pisco Sour...
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| Hotel B Lima |
How to make the best Pisco Sour in the world
For one cocktail you’ll need:
• Pisco (66ml)
• Fresh lime juice (44ml)
• Simple syrup (44ml)
• Egg white (33ml)
• a dash of Angostura Bitters
• a cocktail shaker
• Ice
• cocktail strainer
• your prettiest cocktail glass
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| Making Pisco Sours |
Method:
1. Add the Pisco, lime juice, egg white and simple syrup in a cocktail shaker
2. Add five cubes of ice, shake vigorously for a couple of minutes until the outside of the shaker becomes very cold
3. Strain the liquid into a glass, there should be a good amount of white foam on the top of the liquid
4. Add a few dashes of Angostura Bitters
5. Enjoy!
For the best Pisco Sours I recommend Pisco 100 and Pisco Guillermo Ferreyros Puro
Hotel B's cocktail classes cost $65 and last 1h30
Follow Hotel B to find out more.
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