Why drinking a Pisco sour is a very good idea
Do you ever have those days when you just can’t see a way out? Or are you simply looking for a refreshing cocktail to kick off your weekend? Pisco, or even better: Pisco sour is the answer.
I remember my very first Pisco sour experience extremely well. It was in Santiago de Chile. On a warm terrace next to some freshly made ceviche. Wow, delicious, I thought. So refreshing in that heat too, I’ll have another one. Five Pisco sours later, I found myself in my hotel room. More specifically, in the bathroom. Even more specifically: over the toilet. All I’m saying is: it goes down like lemonade, but that’s not what it is – beware.
Chile or Peru?
Tempers run high over the question of who exactly invented the delicious Pisco sour cocktail. Especially in Chile and Peru, even though the honor probably goes to an American. Bartender Victor Morris likely mixed up that wonderfully tasty cocktail for the first time in 1920. Made with pisco (a spirit distilled from grapes), lime juice, sugar and whipped egg white. Victor did this while working in a bar in Lima, so that makes it at least a little bit of a Peruvian celebration, doesn’t it?
In Peru, they certainly think so, and they want to celebrate it with us. That’s why various cocktail bars spread throughout the Netherlands are featuring their own Pisco cocktail on the menu throughout the entire month of September. Pisco is not only delicious as an aperitif; you can also make amazing cocktails with it. Such as the famous Pisco sour.
Crying Lama
All the participating cocktail bars are creating their own surprising Pisco cocktail, such as the Machu Pisco and The Crying Lama. I’d say: order one. Or two. And then take a taxi home, because Pisco is no joke. You can sip Pisco at these cocktail bars:
Botanero and Café LaBru in Rotterdam, Rum Club and Behind Bars Cocktailbar in Utrecht, Restaurant Tapisco and Bricks “Hooch & Brew” in The Hague, and Rosalia’s Menagerie, Flying Dutchmen Cocktails, Salmuera and Super Lyan in Amsterdam.
Recipe for a (traditional) Pisco sour
Want to make a Pisco sour yourself? Good idea, it’s easy to fix. Here’s what you need:
60 ml Pure Pisco Quebranta
30 ml lime juice
30 ml sugar syrup
1 egg white
4 ice cubes
3 drops Angostura Bitters
How to make a Pisco sour
1. Pour the Pisco, lime juice, sugar syrup and egg white into a shaker with ice.
2. Shake everything for 8 to 10 seconds.
3. Pour into a chilled tumbler glass and add the Angostura bitters last.
Also read:
- Bellezza is the new Amsterdam hotspot you’ll want to visit ASAP
- Hotspot The Green House in Utrecht is a restaurant, urban terrace and urban farm all in one
- Tip Tip Tip: cocktails and Asian food at this hotspot in Amsterdam
