*Pisco Sour* 101

Make it yourself at home #PiscoSour / Hágalo ud mismo !

  • 1 oz. freshly sqeezed keylime juice (limón recien exprimido)
  • 2.5 oz. PISCO (regional grape spririt made in Perú and Chile)
  • 1 oz. simple syrup (jarabe de goma)
  • 1 egg white (clara de huevo)
  • some ice (hielo)
  • a dash of bitters (gota de amargo)

Mix all ingredients 10 seconds in the blender. Once stopped add ice and stir to make the drink cold *Pisco Sour* 101

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*San Francisco CA

This might surprise you at first… but did you know that the city of San Francisco, California is very tightly involved in the history of Pisco and Pisco Sour ?

The cocktail’s connection to SF goes back to the bawdy Gold Rush days. Pisco, the clear spirit made from grape, first distilled in 16th-century Peru, became a favorite tipple in the days of San Francisco’s Barbary Coast *San Francisco CA

*leche de tigre*

leche de tigreThe first time you ate Cebiche, you probably noticed the tangy milk that is left on the bottom of the plate after the fish is gone.  That my friends is called LECHE DE TIGRE. Any Cebichexpert will tell you that it is not to be missed and that you must drink it till the last drop. Yes. It’s that good ! *leche de tigre*

benefits of lemon*

lemonLemon not only tastes delicious but it can also help stimulate good health. This fruit from the citrus family has been known for its therapeutic properties over generations. Eating lemons can strengthen your immune system benefits of lemon*

*pisco* in context

PISCOIf you’re of legal drinking age and follow this blog, we’re guessing you’ve already sampled and enjoyed the world’s major spirits. Well, unless you’ve tried Pisco, the clear Peruvian spirit used to create the Pisco Sour cocktail, there’s a huge gap in your ethilic knowledge.

With hundreds of years of history, the word Pisco can be traced back to the the times of the Incan Empire *pisco* in context

*the art of cebiche

Raw fish + Lemon Juice = Cebiche ? There’s actually a lot more than that involved in mastering the art of Cebiche… care to learn the basics?

theSOURlife2When making it at home, there are just a few key things to keep in mind. The most important is to use the freshest fish possible and beyond that it’s all about the marinating process. You will need fresh fish, sea salt, fresh pepper, lime or lemon juice, purple onions (traditionally cut in thin julians), freshly chopped cilantro (coriander) and a touch of chili to spice things up.  *the art of cebiche

when pisco met sour*

If we could go back in time to the Lima of the 1920’s and order a Pisco Sour, our first destination would probably be the place where it was allegedly born; the legendary Morris Bar, owned by an American from Salt Lake City, a.k.a. “el gringo Morris”. Morris Bar Lima circa1934Most Pisco historians agree that the traditional anglo cocktail, the Whiskey Sour, which first appeared in South America at the former Peruvian port of Iquique (today Chilean territory) most probably when pisco met sour*