Pisco

A white brandy made for the very aromatic Muscat of Alexandria and Pedro Ximenez grapes. Pisco is the national alcoholic beverage of Chile (& Peru).  If you ever get over to Chile, you will undoubtedly be served one - either as a Pisco Sour or Piscola.

Pisco's most famous incarnation is the Pisco Sour: 

Pisco Sour

1 part Lemon juice,

2 parts Pisco,

Part of an egg white

Sugar syrup (put 3/4 cup full of sugar and a tablespoon or so of water in the microwave for a minute and stir - keep heating/mixing until crystals have disolved)

Ice 

Add Pisco, Lemon, Ice an Egg White to a blender or cocktail shaker and blend/shake.  Add sugar syrup until it tastes sweet enough for you! You want to balance the sweetness of the sugar with the flavour of the pisco and the sourness of the lemon. 

Once it is just right blend/shake once again and pour into a champagne flute.  Add a couple of drops of Angostura bitters to each glass. 

A lovely alternative to the Pisco Sour is a Mango Sour:

Mango Sour

1 part lemon juice

2 parts Pisco

3 parts Golden Circle Mango Nectar (available from NW supermarkets)

Sugar syrup (made as above)

Ice

Add Lemon, Pisco, Mango Nectar and Ice to a cocktail shaker and shake.  Add sugar syrup to get to desired sweetness - you will need less than Pisco Sour as the Mango Nectar provides a lot of the sweetness.  If you go too far just add a bit more lemon & pisco.

Piscola

Add plenty of ice to a highball glass and pour one third Pisco (offset by the ice, or course) and add a slice of lemon.  Fill up with your favourite Cola beverage.

90-95% of Pisco drunk in Chile is Piscola.

Enjoy your adventures with Pisco!

Pisco Wines

	Capel Pisco Especial 35% Alc/vol
	What is Pisco? It's a distillate from grapes - in this case the highly aromatic Pedro Ximenez (used to make sherry) and Muscat of Alexandria grapes. Brandy is a...