Pisco Sour (Pisco, Amargo Chuncho)

The Pisco Sour is a classic South American specialty, part of the large family of sour cocktails, generally prepared with spirits and lemon juice. This version has as its fundamental ingredient the Pisco “Acholado”, produced by the Peruvian distillery Tabernero. It is a true excellence, made starting from the distillation of base wines from Italia and Quebranta grapes, ancient varieties brought to the New World by Spanish Conquistadores to produce wine in the new colonies. It is a distillate with a pleasantly fruity and slightly aromatic face, with fragrant and soft notes of peach and white-fleshed fruit, well balanced by freshness and accompanied by winey nuances. The Pisco is combined with Monin Cane Sugar Syrup, one of the most used products in mixology recipes. Its soft sweet note is accompanied by the aromas of freshly cut sugar cane, hints of vegetation and caramel, which make the dry profile of the Pisco more appealing. Freshness is guaranteed by lemon juice and the slightly bitter final touch is given by a few drops of Amaro Amargo Chuncho, a famous Peruvian label made with 30 spices, leaves, herbs, barks, roots, and flowers from the Amazon rainforest. The perfect glass to enjoy the Pisco Sour is a classic long-stemmed cocktail glass.

It originates from the emblematic distillate of Peru, one of the most popular cocktails in South America today. Its origins are ancient and can be traced back to the Peruvian custom of creating long drinks based on Pisco. However, the current recipe for Pisco Sour is attributed to Victor Morris, an American who moved to Peru in the early 1900s and after doing various jobs, decided to open a bar in downtown Lima. He simply took the Whisky Sour recipe and adapted it to local products, replacing Whisky with Pisco. The success was immediate and continues to this day, making Pisco Sour one of the most appreciated Peruvian drinks.

To prepare the Pisco Sour, just pour into a shaker the Pisco “Acholado” Tabernero, the Monin Cane Sugar Syrup, the lemon juice and an egg white. Shake for five seconds, then add a few ice cubes and shake for about ten seconds. Strain the contents and pour it into a previously chilled glass. Garnish the cocktail with 4 drops of Amargo Chuncho Bitter. It is particularly appreciated for its crisp freshness, and for a very balanced taste. Excellent to enjoy as an after dinner.