Cranberry pisco sour – Laylita's Recipes (2024)

FAQs

What is good to mix with pisco? ›

A Pisco Sour is a classic Peruvian co*cktail. Traditionally, it is made with pisco liquor, sour citrus juice, simple syrup, and an egg white. If that sounds a little too adventurous, don't worry. The 7UP Summer Pisco is an egg-white-free co*cktail inspired by the original and still perfectly delicious.

A pisco sour is an alcoholic co*cktail of Peruvian origin that is traditional to Peruvian cuisine and Chilean cuisine. The drink's name comes from pisco, which is its base liquor, and the co*cktail term sour, about sour citrus juice and sweetener components.

The Pisco Sour was created by American bartender, Victor Morris at his bar in Lima, Peru in the early 1900s. It is now known as the national co*cktail of Peru. The co*cktail is a variation of the whiskey sour however the whiskey is substituted for pisco and the lemon for lime.

You can sip it neat or make a deliciously refreshing Pisco Sour by adding lime juice, sugar syrup and egg white.

Mixed drinks

Capitán. Chilcano de Pisco, a Peruvian co*cktail made with Pisco, lemon juice, ice, bitters, and ginger ale. Piscola, also called "national co*cktail" in Chile (Spanish: Combinado nacional or combinado) a co*cktail prepared mixing Coca-Cola and pisco.

Like all liquors, pisco does not need to be refrigerated once opened, so long as the bottles do not exceed room temperature (around 75 degrees Fahrenheit).

The most popular or commonly used bitters is Angostura Bitters, however having sampled it in our Pisco Sour recipe we're certain Amargo Chuncho Bitters is the best for our Pisco kit. Chuncho Bitters, were named after the ethnic group of Amazon Indians that resisted the Spanish Conquistadors.

Use a Peruvian pisco: Since this is a Peruvian-style pisco sour, pisco from Peru is preferred. Pisco puro is the traditional choice (made using only the Quebranta grape), but pisco acholado (a mixture of different grape varieties) will also work nicely.

While the Pisco Sour— made with pisco, lime juice, simple syrup, egg white and bitters—is the most well-known pisco co*cktail, it's far from the only option. With its near infinite range of styles, pisco can be used in tandem with just about any ingredient, and as a sub for nearly any spirit.

What is the difference between Chilean and Peruvian pisco sour? ›

Meanwhile, the typical Peruvian pisco sour is made with lime juice, egg white and bitters, while the traditional Chilean pisco sour often comes sans egg white or bitters and opts for lemon juice.

Pisco has an alcoholic content ranging from 38% to 42%. For such a reason, it cannot go bad and can be stored outside of the refrigerator without any issue. We recommend keeping it in a cool place such as a wine cellar for optimal taste.

Pisco is a South American grape brandy popular in Peru and Chile. If you can't find it in your area, feel free to substitute white tequila, grappa, or vodka.

The Pisco Sour, made with a Muscat-grape brandy called pisco, is the national co*cktail of Peru. While pisco imports have increased dramatically over the last few years, it might still be difficult to find. If you cannot find pisco, use grappa in its place or substitute white rum or silver tequila.

The Pisco Sour is the most popular way of consuming pisco, and for decades it has been the signature mixed drink of Peru, also enjoying great popularity in Peru's neighbor and pisco rival, Chile.

When making a large batch, mix equal parts hot water and granulated sugar in a large jar and stir until the sugar has dissolved, then cool until at room temperature. Next add your orange slices, chilli slices and basil leaves, then infuse for one to three days.