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Feeling the itch to add a special twist to your holiday party this year? A Pisco sour might just fill that void. With its tangy sour flavor, hidden under its fun and frothy topping, your guests are sure to rave about it for months to come! The best part is, with the right ingredients and tools, is it is an easy cocktail to make, and it comes with an interesting history.
Dating all the way back to the 16th century, Pisco is a brandy made in Chile and Peru by distilling fermented grape juice. Early Spanish settlers of these South American regions needed to find an alternative to their local favorite brandy – orujo – which is a Spanish pomace brandy (pomace is also used to make Italian grappa). Fortunately for these Spanish settlers, these regions of Chile & Peru have an abundant supply of grapes that they had to their disposal, and so Pisco was born.
Pisco is still a popular spirit in these regions, so be sure to grab a Pisco sour the next time you drop into Chile or Peru. But if you can’t afford the plane ticket, bars around the world are slowly adding this cocktail to their arsenal, or even better, you can try making it from the comfort of your home bar with this recipe. Enjoy!
