It’s Pisco to the rescue
Well, you’ve done it again: It’s a new month in a young year. Time to try something new for some, but decidedly old for others. It’s international Pisco Sour day. What is that you ask? It’s a variation on a classic drink that people drank a long long time ago. You may be aware of Whiskey sours. As a child, I remember my parents had bottles of “sour mix” around for making drinks. To make a sour, you simply combine booze, lemon juice, and simple syrup. Orange and cherry are classic garnishes, like an old Fashioned. While whiskey is the standard mixer, brandy or other liquor substitutions are acceptable. That’s where Pisco comes in. It’s pisco to the rescue.
If you aren’t familiar with Pisco, there’s probably a reason. It’s a product of South America. Most people agree that it hails from 16th century Peru. But, Chili also claims the invention as it’s own. At this point, it’s not clear which side of the border it came from. But, the Pisco sour came into existence in Peru in the early 20th century. Pisco is a white grape Brandy derived from Muscat grapes. So, it has a sweeter, musty flavor than typical brandies.
Legend has it that in 1904, an American Mormon, Victor Vaughen Morris (of the Morris family who helped found Salt lake city) moved to Peru to build a mining railway route. He opened an upscale bar for local elites and well heeled foreigners named “Morris bar” around 1915. Whiskey sours were popular in America. But, when he came up short on whiskey one day, he adapted the recipe to use Pisco. One of his bartenders, Mario Bruiget, added Egg whites and bitters to the recipe. That version is now the national drink of Peru.
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Mine owners said It’s pisco to the rescue
Morris bar was in Lima, the capital of Peru. At the time Morris entered the scene, Mining was on the upswing. Iron, copper, heavy minerals, and even gold abound. So, naturally, the people getting rich off mining and other industries frequented the bar. Locals Dubbed Morris “Gringo”. And, he accepted the slur as a name to wear with pride, as he laughed all the way to the bank. One of his first patrons was An M.I.T. mining superintendent, John Tinker Glidden. He was infamous for trying to import Japanese labor to improve productivity in the mines since he deemed the locals to be too lazy and insolent. His request was denied by the government. He ended up at the bottom of a mine shaft in the 1940’s. But, for a few years, he enjoyed Pisco sours at Morris bar.
Unfortunately, Morris’s fortune was short-lived as well. In 1929, he filed for bankruptcy, and closed the bar. shortly after, he died of cirrhosis. But, the Pisco sour endured. Mario Bruiget went on to work at the Hotel Maury, where he and his fans tried to lay claim to the invention of the drink at the hotel. But, the popularity of the drink spread to other locales. Before long, it was in Chile, where high class establishments laid claim to its invention as well. It even made it to America, as far north as San Fransisco where it ended up on menus at the famous “Trader Vics”. By the 1940’s it found its way to New York, and Hollywood and literary stars from Ava Gardner and John Wayne to Ernest Hemingway and Orson Wells went to Peru to try this fascinating concoction. For Thirsty Celebs, it’s Pisco to the rescue.
Did Pisco Put Peru on the map?
The popularity of this drink surely did wonders for the country. But, its natural resources and beauty may also factor into the equation. Remember all the mining. We may have forgotten to mention oil as well. Peru’s place on the map has a long history. Before Columbus “discovered” the Americas, it was an independent area. Then the Incas took over. And, with the arrival of the Spanish conquistadors, it became a cosmopolitan area.
If you look at it on a map, it’s actually a minor miracle that it remained its own country since it spans vital coastline on the pacific, and Brazil owns the rest of the land to the east stretching to the Atlantic. To its south is Chile. They own the rest of the southwestern seacoast. And Bolivia is sandwiched between the Chilean/Peruvian coast and Brazil and Argentina. Over the centuries there have been some wars over borders. But, they still maintain their sovereignty.
While the Spanish invasion changed the life of Peru, it also brought some good things. One was grape vines. And, with the importing of these grape vines came the distillation of the juice that became Pisco. Looks like it’s Pisco to the rescue. This all dates back to the 1500’s. It only took 400 years, a few wars and devastating earthquakes, and an American short on Whiskey to come up with a national drink based on the liquor. For some, it was well worth the wait.
Wait no more.
If you haven’t tried Pisco, give it a shot. And, then, try a Pisco Sour. It’s a light frothy drink that, when made correctly, is a perfect balance between sweet and sour despite the name. Whiskey sour drinkers, and people weirded out by raw eggs, may be a bit hesitant to indulge. But, egg whites are actually a pretty common practice in mixology. You may not want to take your chances at a local dive bar. But, making these at home or in a restaurant or hotel where the eggs can be properly stored, it can be quite a treat. If you have ever had meringue or even some variations of marshmallows, you know egg whites and sugar are actually quite tasty. And, even though they are technically raw, the acid and sugar actually perform a sort of chemical cooking process.
Think of it like ceviche. At least there is some kind of cooking, unlike with sushi. If you are paranoid about the egg whites though, you could use a vegan substitute like aquafaba. And, of course, you can add your own touch to the drink. While the classic is just lemon or lime juice, simple syrup, egg white, and pisco, fruit variations can be very refreshing. Think Strawberry, mango, pineapple, even spices and herbs. The trick is in the preparation. Whether you use egg white or aquafaba, Start by shaking it to froth up the whites. Then, add the ingredients and ice. If you were making meringue, you would beat the egg whites to soft peaks before adding other flavors.
With that said, it’s time to make your own pisco sour. Of course, we have our own slight spin. But, we keep close to the original recipe. Either way, it’s pisco to the rescue.
Lemon Verbena Pisco Sour
Ingredients
- 4 Oz Pisco
- 2 oz Fresh Squeezed Lemon or lime Juice
- 1 oz Agave syrup (may substitute simple syrup)
- 1 tsp Sugar
- 10 to 12 Leaves Fresh lemon verbena
- 2 Each Large Egg Whites (for vegan: 2 oz aquafaba)
- A few drops of Angostura Bitters
Instructions
- In a large cocktail mixer, muddle lemon verbena and sugar until the sugar blends with the herb.
- Put the egg whites (or aquafaba) in the mixing cup. Cover and shake heavily until it becomes frothy. It's very important you do this step before adding ice, as the ice will water down and affect the frothiness.
- Add the remaining ingredients and ice. Shake well to combine. But, don't over-shake or you'll lose some of the froth.
- Strain the Drink into a martini or low ball glass. Drop 3 to 5 drops of bitters on top. You can use a toothpick to make a design like hearts in the bitters if you want. You could also garnish with more lemon verbena and citrus slices. And, a sugared rim is a nice touch.
- Drink while it's still frothy and cold. Cheers!