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Pisco Sour (Difford's recipe)
All the Peruvian bartenders I've met prefer their Pisco Sours blended rather than shaken. Indeed, it is a brilliant cocktail when blended, but I prefer...
Avery Garnett
28th March at 17:35
Absolutely fantastic. I had a mediocre experience with pisco prior but I opened my new(ish) Demonio de Los Andes Acholado and I can taste the grape, I can taste the floral notes, it's crisp, it's clean, it's amazing. I did use 1/4tsp (so 1.25ml) of orange blossom and I think at 2.5 it would be overwhelming.
4th March at 18:03
Made with Capel pisco and included the Orange Blossom water and 3 drops of Angostura. Drink tasted like white grape and sweet tarts. Blech! Wrong pisco or skip the Orange Blossom water?
28th March at 17:32
I had a bottle of Capel Pisco for a long while and always found it incredibly unexciting (thus why it took so long to get through it). Someone mentioned that the difference between Chilean and Peruvian pisco is stark, so I got a bottle of Demonio de Los Andes Acholado pisco this time around. It's absolutely delicious, and I'm VERY glad I didn't write off pisco from the Capel!
8th March at 02:12
I tried with some Barsol Quebranta, I wasnt a fan of this either, nor Pisco neat.
13th January at 01:23
I found Amargo Chunchu (not reviewed at Diffords) much more suitable compared to Angostura Bitters. It’s fruity, cherrylike aroma profile harmonise better with the fruity notes of Pisco spirits.
14th January 2023 at 23:01
I followed this including the orange blossom agua but substitued in agave, first thing every taster said: Pisco Margarita!
18th January 2022 at 21:43
Didn't have any limes so I used Meyer lemon in a regal shake. Caravedo pisco was on hand & pressed into service. Used honey (3:1) syrup in lieu of simple (I like pairing honey w/ lemon). Reverse dry shake b/c I have better luck with getting a lovely foam. Served up in a chilled coupe with some dots of Amargo Chuncho.
Notwithstanding my bastardizing it vs. Difford's recipe, a damn fine drink. Great balance, w/ a long and v. pleasant finish carried by the citrus oil from the regal shake.
Notwithstanding my bastardizing it vs. Difford's recipe, a damn fine drink. Great balance, w/ a long and v. pleasant finish carried by the citrus oil from the regal shake.
23rd April 2021 at 01:04
Dry (real) Pisco Sour. 3 parts of chilled Peruvian pisco (never use the Chilean liquor; only Peruvian: half Italia, half Quebranta or Acholado), 1 part of lime juice (the small green Peruvian or Central America acid lemon, gently squeezed), 3/4 part of gomme or sugar syrup, 1/2 part of egg white. Shake well, without ice cubes. Pour over ice cubes; leave it in the ice glass for three minutes. Serve on a chilled glass without the ice. Float some drops of real Angostura bitter and enjoy it.
6th February 2021 at 14:39
What are your thoughts on replacing the sugar syrup with Monin Gomme, if you have no orange blossom water to hand?
7th February 2021 at 18:19
Good call. In some ways, I actually prefer Gomme due to the soothing properties of the gum arabic.
23rd December 2020 at 04:40
Also, in Peru we don't use limes or lemons but rather limón, which was lemon brought to South America by the Spanish in the 15th century but it developed differently. The color is a pale green, but although it looks like lime, it isn't, and I have read (and believe) that key lime has a closer taste profile to limón...