There's a lot to love about Pisco, the grape-based Peruvian spirit well-known for it's role in the Pisco Sour. Pisco has a velvety body, clean finish and a mild fruitiness about it, beyond the juiciness of grapes and into sweet citrus and the softness of apple and pear. The flavors fluctuate between growing regions and makers, sometimes into nuttiness, herbs or even warming spices. Naturally, Pisco is a wonderful addition to cocktails and the Pisco Sour is no exception.
This Saturday happens to be Peru's National Pisco Sour Day, an annual celebration that takes place on the second Saturday of February, not unlike National Pisco Day on the fourth Sunday of every July.
Let's celebrate the occasion with three Pisco-based cocktails: a traditional version of the Pisco Sour along with a Pisco Daisy and a Pisco Smash.
Pisco Sour
Pisco Sour
Serves 1
3 ounces Pisco
1 ounce lime juice
1/2 ounce simple syrup
1 egg white
Angostura bitters
Vigorously shake Pisco, lime juice, simple syrup and the egg white in a cocktail shaker for one minute. Add ice and shake an additional 10 seconds. Strain into a chilled coupe and add a dash of Angostura bitters.
Pisco Daisy
Pisco Daisy
Serves 1
2 ounces Pisco
1/2 ounce rum
1/2 ounce cointreau or other orange liqueur
1/2 ounce tangerine juice
soda water
Shake ingredients with ice in a cocktail shaker and strain into a chilled martini glass. Top with soda water.
Pisco Smash
Pisco Smash
Serves 1
5-7 fresh mint leaves, plus a sprig for garnish
1/2 of a meyer lemon
3/4 ounce simple syrup
2 ounces Pisco
Muddle together mint leaves, meyer lemon and simples syrup in a cocktail shaker. Add Pisco and ice and shake. Strain into a rocks glass with fresh ice and garnish with a sprig of mint.
I hope you enjoy! -Mallory