Like Apples to Grapes

The pisco sour is a national favorite

Apple brandy may be the darling of Wisconsin, but in Peru, it’s all about the grapes. The country’s national drink is pisco, a clear, potent brandy distilled from grapes. The classic use for it is the pisco sour. A blend of lime juice, pisco, sugar and egg whites, the drink is so iconic that Peru even celebrates national Pisco Sour Day (the next one is February 5).

“The pisco sour is like the margarita in Mexico,” says Juan Pablo Mauricio, manager of Inka Heritage.

Both cocktails are sweet, tart and strong—and pisco, like tequila, can make your head swim after a few sips. What distinguishes the Peruvian libation is the cinnamon, bitters and extra protein that go into the mix.

“The egg white gives it body,” Mauricio says, adding that Inka Heritage adds egg to its pisco sour only upon request.

Who knows? One taste of a pisco sour, and you might just trade apples for grapes.

RECIPE: Pisco Sour

2 oz freshly squeezed lime juice
2 oz César Especial Pisco
3 oz ice cubes
1 tsp sugar
Cinnamon
Optional: Two dashes bitters, 1/4 of an egg white

Combine all ingredients (except cinnamon) in a cocktail shaker. Shake; strain over ice into a tumbler. Sprinkle with cinnamon and serve.

Recipe courtesy of Inka Heritage, 602 S. Park St., 310-4282.

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