Sipping a sweet, sour, citrussy cocktail is a dream for many, and the Pisco Sour is quickly becoming a favorite among those who crave a taste of summer. With decent weather on the horizon, forget frozen margaritas – it’s all about Pisco Sour slushies and lollies. In fact, a recent survey ranked the Pisco Sour among London’s most popular cocktails, just behind the Mojito. This suggests that the Pisco Sour is destined for greatness.
But what exactly is a Pisco Sour? This five-ingredient cocktail is a zesty blend of Pisco, lime juice, sugar, bitters, and egg white. If you enjoy the lime-infused flavors of a Mojito, Margarita, or Caipirinha, then the Pisco Sour is for you. The egg white adds a touch of silkiness, creating a cloud-like foam that hides the perfect balance of bitter, sweet, and sour.
The Pisco Sour is the national drink of not one but two South American countries, Peru and Chile, both of which claim the Pisco Sour and its namesake spirit as their own. The debate over the origins of Pisco has been ongoing for centuries and doesn’t seem likely to be resolved anytime soon. However, we’re here to celebrate the diversity of Peruvian and Chilean Pisco, not to dwell on its origin story.
But what is Pisco? It’s a brandy distilled from fermented grapes. Think of it as a step away from wine, making Pisco a refined choice for those who appreciate the subtleties of their drinks.
The difference between Peruvian and Chilean Pisco lies in their production methods and resulting flavors. Peruvians are fiercely proud of their Pisco and its distinct character. Their Pisco is distilled only once, using a maximum of eight grapes, and aging in barrels is strictly forbidden. The result is a Pisco that tastes like fresh pears steeped in rich alcohol.
Chileans, on the other hand, have a more relaxed approach to Pisco production. They produce 80% of the world’s Pisco, but 97% of it is consumed within Chile itself. They enjoy Pisco at every party and wedding, even more so than Chilean wine. Chileans also drink a significant amount of Peruvian Pisco, but the opposite is not true. Peruvians even refer to Chilean Pisco as ‘aguardiente,’ or firewater.
In terms of flavor, Peruvian Pisco, made from non-aromatic grape varieties like Quebranta, has a slightly herbal, vegetal, and caramel-like character. Chilean Pisco, however, is produced with highly aromatic grapes like Muscat, resulting in a smooth and floral spirit with notes of roses, jasmine, and lemongrass. Some Chilean Pisco is also aged in barrels, adding a depth of flavor.
So, which should you try? Ideally, you’d taste both Peruvian and Chilean Pisco side by side to experience the full spectrum of flavors. But if you’re only trying one style, Chilean Pisco is a great option for beginners, offering a softer, sweeter, and more floral profile.
Where to try Pisco in London:
Peruvian:
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Coya Mayfair:
This restaurant boasts three separate kitchens, serving fresh fish, robata grill, and slow-cooked dishes, all with a Peruvian and Japanese influence. They offer innovative Pisco cocktails in a relaxed atmosphere. Try their Pisco Colada, a unique twist on the classic cocktail.Chilean:
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Bar Lucho at Mandarin Oriental:
This bar offers a taste of Chilean comfort food and cocktails, all crafted by Chilean mega-chef Francisco Hernandez. Their signature Cisco Sour is a must-try, featuring yuzu juice, sake, and Chilean Pisco. Start your evening with their Arreglado, a Chilean wine punch, and pair it with some of London’s tastiest empanadas.Other London Bars serving Pisco:
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Chotto Matte:
Japanese-Peruvian hotspot in Soho, specializing in Peruvian Pisco.*
Andina London:
Pisco bar in Shoreditch, known for their Chilcano, a Pisco and Tonic with ginger ale.*
Lima Cantina:
The sister restaurant to Lima London, bringing the spirit (literally) of Lima to Covent Garden.*
Sushisamba:
Try the Samba Sour, made with Maraschino liqueur, turmeric, and Japanese citrus.With its rich history, diverse flavors, and growing popularity, the Pisco Sour is a cocktail that deserves a place in your next London night out. So raise a glass to this South American gem and enjoy the sweet, sour, and citrusy symphony of flavors.
