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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...
John KM
15th June at 23:53
Delicious. The orange blossom water is an inspired addition
6th April at 03:16
Fabulous as always. Made it this time with El Gobernador, Chilean, aromatic pot distilled moscatel. Was out of orange blossom water but a few extra drops of that brand new bottle of Amargo Chuncho finished this finely.
3rd February at 20:32
I'm from the no-egg camp but I had a spare one so made an exception. It makes a huge difference and completely changed my opinion of this drink.
7th April at 05:51
What is a "spare" egg? I mean, spare room...handy for guests; spare parts...good to have in an emergency; spare ribs...delicious; spare time...we'd all like more of that; and spare tyre...don't leave home without one. But a spare egg? Anyway, just curious.
28th March 2024 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 2024 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 2024 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 2024 at 02:12
I tried with some Barsol Quebranta, I wasnt a fan of this either, nor Pisco neat.
13th January 2024 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.