Photo courtesy of Perudelights.com

I’m going to start this post with the obvious–Pisco originated in Peru NOT Chile. I mean there IS a town in Peru named Pisco! 🙂 If you’re unfamiliar with Pisco Sours or Pisco itself, you must familiarize yourself. Pisco is a grape brandy produced in Chile and Peru. There are generally regional differences to Pisco. Peruvian Pisco is produced in the Ica Valley region of Peru using copper pot stills. Pot stills are generally also used for producing single- and double malt whiskey. Regulations in Peru require the variation of grape and aging process be the determination for the type of Pisco.

While there is a million things that can be said about Pisco production, history, and cultural influence, one of its best qualities is what it can do to a little lime, eggs, and sugar, also known as the the intensely popular Pisco Sour. In fact, the Pisco Sour’s notoriety has gained it an official day in Peru. National Pisco Sour day falls on the first Saturday of February each year. This year, the celebration falls on February 4.

To make a Pisco Sour, you’ll need 3 oz. of Pisco, 1 oz. of freshly squeezed lime juice, 1 1/2 oz. of simple syrup, 1/3 of an egg white, and 1 drop of angostura bitters. Blend until frothy, and serve with a tiny bit of cinnamon on top.

This Saturday, if you’re not feeling up to making your own Pisco Sour, pick up some Pisco at Vas Foremost just around the corner and stop into 4 Suyos. We’ll make your mix for you!

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