Pisco Sour

HOW TO DRINK A PISCO SOUR IN ITS ARGUABLE HOMELAND OF PERU

https://www.liquor.com/articles/peru-pisco-sour/#gs.snTI2xSL

In response to the above article my Liquor.com… Ah yes, the Pisco Sour! As an importer of a handcrafted Pisco, of course I have attempted to make a Pisco Sour. Since the cocktail is so popular, I felt it was the best way to showcase the brand that I work with. I’ll be the first to admit that I am no bartender but I do like to experiment with the brands that I import and offer tastings to customers and friends. Check out my first attempts:

Pisco Sour at Blue Habu
My first attempt making a Pisco Sour.

In my very first try, I used chickpea juice instead of egg whites. Believe it or not, my primary reasoning for doing so was not to welcome vegan options, although it is a widely accepted motivation, but my motivation was I didn’t want to waste the egg yolk. I grew up in a home where we didn’t waste food, no sir! Momma didn’t play that.

I suppose I could cook something with the egg yolk, I have read that some people do this. However, I wanted try an alternative first. Research led me to chickpea juice. The taste was great but as you can see, the foam is not as thick as some of the others that I have seen. I considered the glass shape as well as the size of the shaker. I deduced that the ingredients, especially the chickpea juice needed more room to move. Let’s a larger shaker!

Another attempt at Pisco Sour.
Second try, we’re getting there.
ピスコサワー
Better, thicker foam. Still needs work though.

The second attempt was better, especially due to the larger shaker capacity. I’m still brainstorming and desiring to perfect this special drink. I would like to experiment with local ingredients and flavors but still keep the original concept for the drink.

In the future, I would like to see a Pisco Sour Seminar or even a small-scale competition in Japan. Indeed, the Japan Pisco Association was recently formed with the goal to help spread awareness of this unique spirit, perhaps they would be interested in making that happen. Dear JPA, let’s do this! Whatever I can do to help, please let me know. Until then, it’s back to the drawing board. Cheers! Kanpai! Salud!

To learn more from people who are smarter than I, please click the following links:

Piscologia cocktail recipes

Pisco Trail and Pisco Society

2 Comments Add yours

  1. Meg says:

    Great post! Beautiful pics. We love seeing how pisco is growing in Japan. Thanks!

    1. Blue Habu says:

      Thank you for the comment and for the opportunity to work with Piscologia!

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