PISCO: THE LOWDOWN
Everything you need to know about this delicious South American drink
The national drink of Peru and a real South American favourite, pisco is something of an enigma in Australia. Simply put, it’s an unaged type of brandy made by distilling fermented grape juice. It’s clear in colour and can be quite a high-proof spirit. Some say it’s similar to the Italian drink grappa, because both are made from grape. Others compare it to tequila because of its similar earthy avours. In reality, however, pisco has its own unique personality with a fresh bouquet of aromatics and a touch of sweetness on the palate, although some piscos can taste more bitter or herbaceous.
HOW TO DRINK
The best way to enjoy pisco is by replacing your regular clear spirit with pisco when creating cocktails at home. Or nd a new cocktail favourite with the world-famous Peruvian national drink, the pisco sour, which should be on any self-respecting cocktail menu. Alcohol, citrus, sugar and egg white are the core ingredients in a good sour, including the popular whisky sour. But one small di erence in the pisco pour is its inclusion of Angostura bitters. These aromatic bitters, which are applied as a garnish, add colour and fragrance to the cocktail. The bitters sit on the drink’s
u y head, a trait achieved by dry-shaking the cocktail. That means shaking it rst without ice to incorporate the liquid ingredients with the egg white before shaking it again with ice to provide chill and dilution. The result is a delicious cocktail you’ll want to make again and again. For more information on this wonderful spirit, visit peru.info/e n-us/ p is co spirit of per u–enjoy!