Today’s post was originally posted on my previous blog back in March of 2011.
I’d been living in Chile less than a week when I took some cooking classes. Included in them was a class explaining how to make a Chilean cocktail, the Pisco Sour.
This drink is not easy to reproduce back in the US because pisco, a grape brandy produced in Chile and Perú, is not readily available there.
I’ve learned through trial and error that, unless it’s a special occasion, one and a half of these babies is my limit. Otherwise, I might not remember how I got home.
At a party the other night, I drank homemade Pisco Sours, made with lemons from a tree in the host’s backyard. Those are the best.
Without further ado, here’s my post from March, 2011:
Yesterday, I attended a Pisco Sour-making class.
First, you start with pisco. After a long and exhaustive search (Wikipedia ;-), I have discovered that it can be found in Chile, Perú, and Bolivia. There is a long-standing debate between Perú and Chile as to the rightful owner of the pisco denomination, but that aside, the well-made Pisco Sour is delicious…and potent.
Reminds me of that old joke, “One martini, two martini, three martini…floor!” Pisco Sours are like that. They taste innocent, like lemonade, but can pack a wallop. They sneak up on you, and before you know it, you’re borracho.
Now, where was I? Oh yeah, the recipe.
You need Pisco.
Next, you squeeze some lemons, preferably freshly picked off someone’s lemon tree. Save the juice.
Into a blender, pour:
3 cups Pisco
1 cup lemon juice
6 (or to taste) heaping, and I do mean heaping, tablespoons of powdered sugar. This, of course, depends on how sweet you like them, mas dulce o mas acido.
Ideally, you would then pour the mixture into a cocktail shaker, add ice, rattle it up, and strain it into a glass. If you don’t have a cocktail shaker, you can add the ice to the blender, but this way, you are diluting the drink with ice.
For the adventurous, you can add a raw egg white to the mixture to give the drink a frothy top. To finish it off, some people add a dash of bitters on top of the egg white version.