It doesn’t matter whether you believe the original recipe for Pisco was created in Peru or Chile, everyone likes a reason to get together and drink. The first Saturday of February is Pisco Sour Day, and this year marks the fourteenth anniversary of the Peruvian National Holiday. If you are ready for a reason to party then mark your calendar and invite some friends. And don’t worry if this is your first time celebrating, grab a bottle of Pisco and check out these amazing recipes.
Classic Pisco Sour
You can never go wrong with a classic! This drink is the next best thing to actually celebrating in Peru with its bite of Pisco, tang of lime and smooth sip of foam.
2 oz. Pisco
1 oz. lime juice
1 egg white
¾ oz. simple syrup
Garnish with Angostura Bitters
Mix all ingredients but the bitters in a cocktail shaker with ice. Shake and pour into an Old Fashioned Glass. Top with bitters and serve.
While the original recipe may have died with Duncan Nicol, you can always bring this California classic back to life as your own creation. The acid in this punch pairs perfectly with rich dishes such as Carnitas; just make sure you start preparation of this drink three days in advance so it has enough time to marinate.
1 – 4lb Pineapple, cut into chunks
1 – 750ml bottle of Pisco
2/3 cup lime juice
2 cups Simple Syrup (1 cup each water and sugar heated until dissolved)
2 tablespoons lime peel
2 tablespoons lemon or grapefruit peel
Marinate the pineapple in Pisco for 3 days in the refrigerator. On the second day make the Simple Syrup and divide between two bowls, one containing the lime peel and one with the lemon/grapefruit peel, and let sit overnight in the refrigerator.
On the day of the party, discard (or eat) the pineapple and pour the Pisco into pitcher. Strain the syrups and add to the pitcher along with the lime juice. Stir and serve in glasses with ice.
Lady Pisco Shot
Hemingway and Stevenson were said to be fans of the Classic Pisco Sour, but if you want something for the Austen and Woolf in your life than try this sweet sipper. With all the punch that Pisco has to offer, this shot has a floral finish that is sure to satisfy the refined palate of even your most sophisticated guest.
1 oz. Pisco
1 oz. Violet Liquor
½ oz. Lavender syrup (Simmer equal parts sugar and water. Pour into a cup with lavender. Filter before use.)
Mix all ingredients in a cocktail shaker with ice. Pour the pleasantly pink concoction into a large 3 oz. shot glass to serve.
The Pensive Pisco
Two wrongs don’t make a right, but sometimes two intense flavors can tame each other into something chill enough to sip all night! With a powerful hit of Pisco and the addition of ginger, lemon and green tea this cocktail is meditation on top and party on the bottom.
1 oz. Pisco
½ oz. Ginger Syrup (pour heated syrup into cup with a slice of fresh ginger)
½ oz. lemon juice
1 oz. Canada Dry Green Tea Ginger Ale
Mix all the ingredients except for the soda in a cocktail shaker with ice. Shake and pour into the glass of your choosing. Top with the soda and enjoy!
Pisco Sour Punch Gelatin Shots
If the other drinks are too polished for your pals, try mixing it up with some gelatin! This adult treat combines the best ingredients of the Classic Pisco Sour and Pisco Punch to keep it real while shaking things up.
1 package Lime Gelatin
1 cup boiling water
1 cup Pisco
4 tablespoons crushed pineapple*
Add 1 cup boiling water to gelatin and pineapple. Mix until dissolved. Add the Pisco and stir again. Refrigerate at least two hours before serving.
*If the texture of the pineapple is too chunky for your taste than substitute part of the water to be boiled with pineapple juice/syrup to get the flavor without the fruit.