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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...
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Nethaniel Ealy’s Avatar Nethaniel Ealy
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?
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Avery Garnett’s Avatar Avery Garnett
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!
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Matt B’s Avatar Matt B
8th March 2024 at 02:12
I tried with some Barsol Quebranta, I wasnt a fan of this either, nor Pisco neat.
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Calvin Grant’s Avatar Calvin Grant
6th April at 03:35
Have you tried a mosto verde? Caravedo makes a good one. Excellent neat imo.
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