The smooth, fruity, South American spirit pisco is having a moment in the States. If you're new to trying this grape-based liquor, your best introductory bet is the pisco sour, a sipping cocktail that's so crisp and refreshing, it's no wonder both Peru and Chile fight over claims to produce the spirit. In our latest episode of Happiest Hour, hosts Matt Rodrigues and Brandi Milloy walk you through how to make your own. Watch the video, then make the cocktail for yourself.
The other night I found myself at Nopa, a San Francisco restaurant known for its great food and equally respectable drinks. My drink of choice was the pisco sour, the slightly sweet, tart, frothy lemon cocktail made with pisco, a regional South American brandy. This is a wonderful concoction and I'm excited to re-create it at home.
If you don't own pisco, you can find it at a well-stocked liquor store or online. The pisco sour and its namesake spirit have been at the center of a centuries-old battle between Chile and Peru, with both countries claiming it their own.
Note that this recipe calls for Chilean pisco, which is sweeter, with slightly lower alcohol content than Peruvian pisco. If you substitute Peruvian pisco, increase the amount of simple syrup and lemon juice according to your taste. To get the recipe to this lovely Latin libation, read more