You got all the pronunciations right, and that's coming from a 100% native non-peruvian. I'm French. I don't actually know if you got it right. Cocktail looks good though.
Chilean here, although we share the same name for our pisco, it's not the same taste nor color. Any chilean or peruvian will tell you the same difference. Our national drink is the piscola, because, in my opinion, our medium quality piscos are made for mixing with beverages, theirs is better for coctails and higher quality pisco(same with peruvians) you can drink it by itself, like a good tequila, because of its flavour. You got right that pisco sour is their national drink, they even drink it in congress gathering, can't blame them, it's frikin delicious. I don't even like chilean pisco sour. Also your pronunciation is more like an Argentinian but still pretty good. Great pisco for both countries, salud hermanos peruanos.
A few months ago I had the recipe changed both in Cusco and Lima in several pisco bars to 3 : 1 : 1 : 1 that is 3 oz pisco 1 oz egg white 1 oz lime juice 1 oz 2:1 syrup It tastes SO much better that way you should try it. Also I recommend Pisco Porton acholado de mosto verde
Hey, would you mind telling me if the egg white is typical in a pisco sour? I had a Chilean friend make me a pisco sour once, and no egg white was used in it. This is the first I've heard of egg whites being used in a pisco sour, and I was just wondering if anyone else was surprised by that.
@@ahorseirl7006 Always. Pisco Sour ingredients are limes (in Perú they are called lemons), simple syrup, egg whites, angostura bitters and Pisco, which comes from Perú. That's it. No less, no more.
I'm from Chile and pisco sour has always been from Perú, I don't even know where the 'controversy' started but it is from Perú, is the Same with manjar (Chile) and dulce de leche (argentina)
There's evidence to suggest the Pisco Sour originated in San Francisco anyway (Distinguished Spirits goes over what we know of the history in his video). Pisco itself is different enough to be considered different spirits in its Chilean and Peruvian versions imo, which makes the discussion even more silly. And on dulce de leche/manjar, it most likely originated in the Middle East, I'm pretty sure you can find similar stuff all over Europe as well. At the end of the day it's just made out of milk and sugar, inventing it is a matter of putting two and two together, surely it must have existed for the longest time in one form or another.
@@xxxXXXCH04XXXxxx the Pisco Punch is almost definitely from San Francisco but the Pisco Sour probably is, too. As I said, Distinguished Spirits goes over the history and its uncertain origins.
Had an interesting discussion at a cocktail class with Catherine over at The Alembic in SF regarding use of egg whites, specifically fresh vs. bulk/pasteurized/etc. In short, she argues that the bulk egg white you can get by the carton in your average nice grocery store has *less or no wet dog smell*, plus it foams just as well, keeps a lot longer, and has no waste or cleanup. I've been using it just for convenience myself, but to hear a professional bartender say all that, well I'm convinced. Give it a try next time?
I'm from Chile, can confirm: Pisco Sour is peruvian. Pisco, the spirit, is just criollo: made by Spaniards, using Spanish grapes, both in Chile and Perú. That's that.
Grappa is a pomace brandy, meaning it's distilled from the skins, pith and seeds from grapes, whereas this is closer to distilled grape juice, very different.
I mean its just a sour so technically you could use any spirit you want, but like ExtraEvilJesus said I wouldnt expect to get the same flavor from the two spirits
I once watch a show from afc where the host and bartender (from peru) argued a little bit of where this drink originates from. One thing i learned from them is that the chille version doesn't use egg white Edit: People from chile said they include egg white too... so i guess i learn something new everyday
Pisco sour in Chile is made with egg whites too. People in general all over the world find the egg white kind of dangerous for been raw on every sour like whisky, rum, chardonnay and so on.
What "drink" exactly?, the cocktail pisco sour or the spirit (aguardiente/eau de vie) pisco?. Because the first one, the pisco sour, has and undisputedly Peruvian origin in the early 1920's (maybe earlier), although chileans copied both the name and the receipt some years later; and the second one, the pisco, well, same thing...or do I even need to say that?...Judging by the rest of your comment I can tell that you were talking about pisco sour, so, yeah, origin not argued at all. Greetings. Cheers!
The correct Turkish spelling of the word is actually "rakı" (pronounced: ra-kh). It's our national spirit here in Turkey and is indeed generally mixed with water, but some prefer it straight and others with water and ice. Some bars have experimented with it and invented rakı cocktails. A personal favourite of mine is the Rakı Breezer. Though I'm not sure of the exact recipe, it contains rakı, muddled cucumber, simple syrup, soda water and some citrus to balance it out. Essentially it's a mojito variant. Try experimenting with the proportions- it's delicious due to the unique flavour profile of rakı!
should´nt you use the metal-spiral part of a sifter for dry shaking that eggwhite? I´ve always thought that´s how you break up any possible salmonella in there. At least I do it when someone orders a whisky sour or anything with eggwhite
Do you temper your eggs or does the alcohol help make it safer? I’m just wondering. I know you’ve used egg in recipes in the past, having gotten sick from eating undercooked egg as a child I’m hesitant to eat undercooked egg. Even though while I was in Japan I mistakenly ate a whole raw egg with my rice once but I’ve heard Japanese people say the eggs there are safe.
I never knew pisco was made from grapes. Does it taste at all like wine? My wife loves wine but doesn't care for many cocktails except for Amaretto sours so I may try making this and see what she thinks!
Grappa: A generic name. Pomace brandy, made by destilling the skins, pith and seed of the grapes (basically the destillation of the fermented grapes residues after wine fabrication) Pisco: A Peruvian Protected Denomination of Origin just like "Tequila" or "Champagne" (referencing the Region they originated and protected by law). Brandy (wine spirit) obtained by the destilation of 8 different types of grapes after they've fermented (thus wine) like your typical Cognac or Armagnac, with the difference that it's not aged in wooden barrels (so it remains water like transparent) and it's as underrated as it can get.
For that you'd need to get a special bottle of Argentine Branca and another special bottle of Argentine Coke. They make coke specifically for regions so the flavor varies, and the Branca uses a different base spirit for their infusion process.
Dude, you should try something we drink a lot in Argentina. It's so simple, yet so refreshing. It's called "Fernet con Coca" Literally it's Fernet with Coca-Cola. But it has his little science, you need to find your perfect balance between Fernet and the Coke.
I don't understand the reverse dry shake concept, the colder the drink is the harder it is for the egg to foam up. That's why you dry shake and then ice shake it. Somebody explain to me why people reverse dry shake pleas.
After trying regular dry shake a few times, I think reverse works better because egg white foam gets stuck on ice. If you do reverse dry shake then there is no ice for the foam to get stuck on and more foam makes it into the serving glass.
Heyo! really like all your episodes. i have an idea for you: play > Bartender: The right mix < and depending on the bartender's reactions, recreate some coctails and give your opinion on them.
@@nicknumber1512 when I say pisco, i mean Pisco sour. Maybe I have to edit that in, but either way, never has an egg had a "wet dog smells in pisco sour and the bitters aren't to "help cover up the smell".
You left out the best story of the Pisco Sour. In 1926 Jimmy Doolittle was demonstrating aircraft for Curtiss-Wright. While in Chile there was a party for the pilots where Doolittle discovers he quite enjoys the Pisco Sour. The South Americans mention Douglas Fairbanks and his acrobatic feats in movies. Doolittle is several drinks in and says "Any American can do that stuff" and then proceeds to walk around the room on his hands. This drew some applause but not enough to satisfy the aviator leading him to do a handstand on the third floor balcony. Upping the ante he then cantilevered himself out over the courtyard below when suddenly the old masonry balcony crumbles and Jimmy Doolittle drops 3 stories and breaks both his legs. They found a doctor to make him a cast that night and the next day flew a plane with 2 broken legs.
The oldest known documental references of "pisco sour" in Chile are from 1924 and 1928 and they are, respectively, an advertising of the Peruvian cocktail (actually of the Morris Bar in Lima that includes a mention of the cocktail that made it famous) published in a Valparaiso's newspaper and an article in Los Angeles Times newspaper about a visit Fred Hogue made to Santiago where he "drank 2 pisco sours" at some local club. So where are you getting that story from?. I had never heard about it before. Considering the year I would say that's crucial information that investigators will like to know.
@@xxxXXXCH04XXXxxx From the book "The Aviators" page 54 to be specific and it says Doolittle was in Santiago as well. This story is also told in his autobiography "I could never be so lucky again"
@@xxxXXXCH04XXXxxx You're welcome, it's also worth noting that "The Aviators" describes the recipe as "3 ounces of Pisco, sugar, lime, and ice" and mentions nothing of the egg which I thought was rather curious.
@@johnbeauvais3159 I suppose back then they tried to differentiate it from the Peruvian one, even though its name was taken without changes. From what I've read in different sources, it wasn't until the last decades of the previous century that they started to add egg whites to it, hence the similarity nowadays of both receipts.
No. Not at all. Grappa: A generic name. Pomace brandy, made by destilling the skins, pith and seed of the grapes (basically the destillation of the fermented grapes residues after wine fabrication) Pisco: A Peruvian Protected Denomination of Origin just like "Tequila" or "Champagne" (referencing the Region they originated and protected by law). Brandy (wine spirit) obtained by the destilation of 8 different types of grapes after they've fermented (thus wine) like your typical Cognac or Armagnac, with the difference that it's not aged in wooden barrels (so it remains water like transparent) and it's as underrated as it can get although being a pure product.
Chile has one of the oldest origin denomination inscription of the world, thats a fact, and its from pisco, so legally , they did the inscription first, but you are right, its a really muddy history. Personally, I prefer the chilean pisco over the peruvian one, but both are fine liquors. Greetings from the Netherlands.
The Pisco sour isn’t that interesting of a drink to me but I like the brief history and review of different Pisco. You could do the same thing with Cachaca and make a Caipirinha.
I'm not really sure why I enjoy people making cocktails so much, I'm only like 16 years old and dislike the taste of alcohol. Maybe I got the hots for smooth soothing voices.
I first had a pisco sour at a hotel bar in Ancud, Chile. I’ve seen had them with both Peruvian and Chilean piscos. Both are good but because of sentimentality I prefer Chilean piscos
APRON: www.cocktailchemistrylab.com/apron
History of Pisco Sour from Distinguished Spirits: th-cam.com/video/XR3XMUzYx9k/w-d-xo.html
Can you please make a screwdriver
There are also Pervian bitters you can use but they may be hard to get. I think you can order them on Amazon.
Can u do a drink that my grandpa always make every day. It doesn't have a name though. It's 3 parts Coca-Cola and one part Mexican rum.
@@SergioLopez-jd6qt Cuba Libre mi amigo
@@doctorx0079 but not light rum, dark rum.
You got all the pronunciations right, and that's coming from a 100% native non-peruvian.
I'm French.
I don't actually know if you got it right.
Cocktail looks good though.
he did get it right, some not but most yeah
Okay, a French Jojo fan is not who I expected here
lmfao what a turn of events
And of course he has the flamboyant frenchman's stand as a profile pic.
@@loghorizon45 gotta rep my homie
Chilean here, although we share the same name for our pisco, it's not the same taste nor color. Any chilean or peruvian will tell you the same difference. Our national drink is the piscola, because, in my opinion, our medium quality piscos are made for mixing with beverages, theirs is better for coctails and higher quality pisco(same with peruvians) you can drink it by itself, like a good tequila, because of its flavour. You got right that pisco sour is their national drink, they even drink it in congress gathering, can't blame them, it's frikin delicious. I don't even like chilean pisco sour. Also your pronunciation is more like an Argentinian but still pretty good. Great pisco for both countries, salud hermanos peruanos.
another chilean here, the main difference between peruvian and chilean pisco is that the chilean is aged (that explains the "brown" color)
you forgot to add that in chile nobody thinks that pisco sour is a national drink, at least i never heard anybody saying that
@@Kuuko i think i got that covered when i said "our national drink is piscola"
@@jlcapdevila we need to put emphasis on that, already saw some peruvians saying that we are stealing their national drink or something like that
@@Kuuko
Because copying the cocktail's receipt and name was already enough. Lol...
Greetings from Peru
im from chile and talking from experience.... peruvian pisco sour its 100 times better than chilean pisco sour, your videos are awesome thanks
you ain't Chilean dude, shuddup.
A few months ago I had the recipe changed both in Cusco and Lima in several pisco bars to
3 : 1 : 1 : 1
that is 3 oz pisco 1 oz egg white 1 oz lime juice 1 oz 2:1 syrup
It tastes SO much better that way you should try it.
Also I recommend Pisco Porton acholado de mosto verde
As a Peruvian let me tell you, your pronunciation game was on point. Also, so glad to see our national drink appear on your channel, great job.
Hey, would you mind telling me if the egg white is typical in a pisco sour? I had a Chilean friend make me a pisco sour once, and no egg white was used in it. This is the first I've heard of egg whites being used in a pisco sour, and I was just wondering if anyone else was surprised by that.
@@ahorseirl7006 Always. Pisco Sour ingredients are limes (in Perú they are called lemons), simple syrup, egg whites, angostura bitters and Pisco, which comes from Perú. That's it. No less, no more.
@@fernandodiaz9064 cool, thanks!
I'm from Chile and pisco sour has always been from Perú, I don't even know where the 'controversy' started but it is from Perú, is the Same with manjar (Chile) and dulce de leche (argentina)
puros giles
There's evidence to suggest the Pisco Sour originated in San Francisco anyway (Distinguished Spirits goes over what we know of the history in his video).
Pisco itself is different enough to be considered different spirits in its Chilean and Peruvian versions imo, which makes the discussion even more silly.
And on dulce de leche/manjar, it most likely originated in the Middle East, I'm pretty sure you can find similar stuff all over Europe as well. At the end of the day it's just made out of milk and sugar, inventing it is a matter of putting two and two together, surely it must have existed for the longest time in one form or another.
@@brokenHelghan
Dude, wtf?, ahahahahahahaha!. Are you sure you aren't...maybe...confusing it with PISCO PUNCH?!?!!!, lol!...
@@xxxXXXCH04XXXxxx the Pisco Punch is almost definitely from San Francisco but the Pisco Sour probably is, too. As I said, Distinguished Spirits goes over the history and its uncertain origins.
@@brokenHelghan
ahahahahahahahaha!. Pretty obvious what you confused it with...
Thanks for the shout out! Cheers!
Greetings from Peru totally happy with this video!. Also pisco comes from the quechua word pishgu that means bird
Excellent. Thanks for the explanation
When you poured the cocktail I immediately said, out loud mind you, "God, that's milky!" Looks incredible!
Whoa dude this is crazy!!! My next series was going to be Peruvian and I gotta start it off with this cocktail! Nice job man!!!
Starting your video by saying Pisco originated in Peru was a good move. Well done sir!
How does this man always manage to make the same expression while drinking the cocktails. Very impressive
Double strain again before pouring into glass for a smoother head of egg white which will also lead to cleaner ango art.
Haven't had one in a long time! Definitely got me craving one. Cheers!
Had an interesting discussion at a cocktail class with Catherine over at The Alembic in SF regarding use of egg whites, specifically fresh vs. bulk/pasteurized/etc. In short, she argues that the bulk egg white you can get by the carton in your average nice grocery store has *less or no wet dog smell*, plus it foams just as well, keeps a lot longer, and has no waste or cleanup. I've been using it just for convenience myself, but to hear a professional bartender say all that, well I'm convinced. Give it a try next time?
Excellent video. Your content is always so informative and classy. You killed it on the pronunciations too :)
Love the distinguished spirits shout.
I'm from Chile, can confirm: Pisco Sour is peruvian. Pisco, the spirit, is just criollo: made by Spaniards, using Spanish grapes, both in Chile and Perú. That's that.
This is the first time I've heard that from a Chilean👍
qué interesante!
What's the major difference between Pisco and Italian Grappa?
Can I make this cocktail with Grappa instead of Pisco?
Grappa is a pomace brandy, meaning it's distilled from the skins, pith and seeds from grapes, whereas this is closer to distilled grape juice, very different.
I mean its just a sour so technically you could use any spirit you want, but like ExtraEvilJesus said I wouldnt expect to get the same flavor from the two spirits
Chilean chiming in here 😁 I love your videos!
You get a free Pisco sour with basically every free walking tour in any Peruvian city, definitely worth the trip.
I once watch a show from afc where the host and bartender (from peru) argued a little bit of where this drink originates from.
One thing i learned from them is that the chille version doesn't use egg white
Edit:
People from chile said they include egg white too... so i guess i learn something new everyday
It is always argued between Chile and Peru of who inveted the pisco sour, both countries habe a really strong opinion on it mate
Plus, its Chile*
Pisco sour in Chile is made with egg whites too.
People in general all over the world find the egg white kind of dangerous for been raw on every sour like whisky, rum, chardonnay and so on.
Yehezkiel Siahaan
Every Pisco sour I had in Chile was with the egg foam
What "drink" exactly?, the cocktail pisco sour or the spirit (aguardiente/eau de vie) pisco?. Because the first one, the pisco sour, has and undisputedly Peruvian origin in the early 1920's (maybe earlier), although chileans copied both the name and the receipt some years later; and the second one, the pisco, well, same thing...or do I even need to say that?...Judging by the rest of your comment I can tell that you were talking about pisco sour, so, yeah, origin not argued at all. Greetings. Cheers!
Between you and Greg over at How To Drink, I'm going to need a back up liver. Great stuff!
Great video and pronunciation!!! Greetings from Peru 🇵🇪
Can you make a cocktail from rakia.Yeah I know it's only mixed with water. But you very creative on cocktail so I think, you can make it!
The correct Turkish spelling of the word is actually "rakı" (pronounced: ra-kh). It's our national spirit here in Turkey and is indeed generally mixed with water, but some prefer it straight and others with water and ice. Some bars have experimented with it and invented rakı cocktails. A personal favourite of mine is the Rakı Breezer. Though I'm not sure of the exact recipe, it contains rakı, muddled cucumber, simple syrup, soda water and some citrus to balance it out. Essentially it's a mojito variant. Try experimenting with the proportions- it's delicious due to the unique flavour profile of rakı!
I've read that shaking egg with ice kills any possible harmful bacteria. Do you know if the alcohol is sufficient when you dry shake?
Been waiting this episode for long time, btw Pisco is 100% peruvian
Of course it is. I mean, there is LITERALLY a major town called Pisco from which the spirit gets its name.
As a chilean, this is know but its totally controvertial because we are tought pisco sour its chilean
Like manjar(Chile) and dulce de leche(Argentina)
Well, Chilean Pisco and Peruvian Pisco are totally different beasts that happen to have the same name
should´nt you use the metal-spiral part of a sifter for dry shaking that eggwhite?
I´ve always thought that´s how you break up any possible salmonella in there.
At least I do it when someone orders a whisky sour or anything with eggwhite
Finally the Pisco Sour! Theres a small chilean restaurant 'la tia rica' in Berlin that serves it as an appetizer. Absolutely fantastic!!! I love it!
chilean pisco sour DOESN'T EXIST!
its FAKE!
Try the original one..
from PERÚ...
you are going to love it ! 😉🖒
I dont care about your local quivels. Just stop the hate and enjoy!
is not hate... I am just telling you the true.
greetings from PISCO-PERÚ 😙
@@random55912
Because talking about some "appetizer in a chilean restaurant" in a video about a Peruvian cocktail makes total sense...
One of my favorite cocktails.
One of my favorites. Bravo.
Can you put the recipe in the comments/description please? I like to quickly refer back to videos and can't do that with yours currently :(
Since you made a video about a peruvian drink, what about a video about brazilian cachaça? Love the video btw
If I'm scared of salmonella, what can I substitute egg whites with?
Do you temper your eggs or does the alcohol help make it safer? I’m just wondering. I know you’ve used egg in recipes in the past, having gotten sick from eating undercooked egg as a child I’m hesitant to eat undercooked egg. Even though while I was in Japan I mistakenly ate a whole raw egg with my rice once but I’ve heard Japanese people say the eggs there are safe.
But dude, have you ever tried the Piscola?
Da fuq...
i'm impressed. greetings from peru!
Gotta get me some of that pisco since sour cocktails are my favourite ! I dont know what it is with the bitter drinks that just work's for me :)
Do you make syrup for drinks with muscavado or similar?
My favourite! 💚
2:30 4:15 WELL WHICH IS IT??
What are some actually decent absinthe cocktails
An absinthe frappé or a death on the beach.
Let's see if you can improve fernet with coke from Argentina
I never knew pisco was made from grapes. Does it taste at all like wine? My wife loves wine but doesn't care for many cocktails except for Amaretto sours so I may try making this and see what she thinks!
38-44% alcohol (ethanol); the rest is water plus the aromas. What do you think it tastes like?, lol...
What is the difference between pisco and grappa?
Grappa: A generic name. Pomace brandy, made by destilling the skins, pith and seed of the grapes (basically the destillation of the fermented grapes residues after wine fabrication)
Pisco: A Peruvian Protected Denomination of Origin just like "Tequila" or "Champagne" (referencing the Region they originated and protected by law). Brandy (wine spirit) obtained by the destilation of 8 different types of grapes after they've fermented (thus wine) like your typical Cognac or Armagnac, with the difference that it's not aged in wooden barrels (so it remains water like transparent) and it's as underrated as it can get.
excellent method to give a foam finish.
Love your videos, will you ever think about bigger size shirts ?
You should do Fernet with Coke next. Classic Argentinian drink. You should look how it's properly Made. An acquired taste Indeed.
For that you'd need to get a special bottle of Argentine Branca and another special bottle of Argentine Coke. They make coke specifically for regions so the flavor varies, and the Branca uses a different base spirit for their infusion process.
Have you done the momento mori from Death Parade?
You should try some ჭაჭა (chacha). Georgian spirit made from distilled grape mush
You got me with "pissing off some Chileans".
When are you doing El chorro de Quevedo?
Hey, you should make a video on argentine Fernet
Dude, you should try something we drink a lot in Argentina. It's so simple, yet so refreshing.
It's called "Fernet con Coca"
Literally it's Fernet with Coca-Cola. But it has his little science, you need to find your perfect balance between Fernet and the Coke.
Beer Smoothie? From Duff Gardens?
You’re welcome for the video idea
Very good, Spanish pronunciation. Great video !
Criolla (“cri-o-ya” not “sha”). Love your videos.
I don't understand the reverse dry shake concept, the colder the drink is the harder it is for the egg to foam up. That's why you dry shake and then ice shake it. Somebody explain to me why people reverse dry shake pleas.
After trying regular dry shake a few times, I think reverse works better because egg white foam gets stuck on ice. If you do reverse dry shake then there is no ice for the foam to get stuck on and more foam makes it into the serving glass.
Do the cocktails from "A bit of Fry and Laurie" love your videos! :)
Heyo! really like all your episodes. i have an idea for you: play > Bartender: The right mix < and depending on the bartender's reactions, recreate some coctails and give your opinion on them.
Gotta say, you're like the cocktail world's Binging with Babish.
You keep saying "wet dog smell" but I've never had that smell in the years making and drinking pisco sours
At 4:00 he says the smell is from the egg white, not the pisco.
@@nicknumber1512 when I say pisco, i mean Pisco sour. Maybe I have to edit that in, but either way, never has an egg had a "wet dog smells in pisco sour and the bitters aren't to "help cover up the smell".
You left out the best story of the Pisco Sour. In 1926 Jimmy Doolittle was demonstrating aircraft for Curtiss-Wright. While in Chile there was a party for the pilots where Doolittle discovers he quite enjoys the Pisco Sour. The South Americans mention Douglas Fairbanks and his acrobatic feats in movies.
Doolittle is several drinks in and says "Any American can do that stuff" and then proceeds to walk around the room on his hands. This drew some applause but not enough to satisfy the aviator leading him to do a handstand on the third floor balcony.
Upping the ante he then cantilevered himself out over the courtyard below when suddenly the old masonry balcony crumbles and Jimmy Doolittle drops 3 stories and breaks both his legs.
They found a doctor to make him a cast that night and the next day flew a plane with 2 broken legs.
The oldest known documental references of "pisco sour" in Chile are from 1924 and 1928 and they are, respectively, an advertising of the Peruvian cocktail (actually of the Morris Bar in Lima that includes a mention of the cocktail that made it famous) published in a Valparaiso's newspaper and an article in Los Angeles Times newspaper about a visit Fred Hogue made to Santiago where he "drank 2 pisco sours" at some local club. So where are you getting that story from?. I had never heard about it before. Considering the year I would say that's crucial information that investigators will like to know.
@@xxxXXXCH04XXXxxx From the book "The Aviators" page 54 to be specific and it says Doolittle was in Santiago as well. This story is also told in his autobiography "I could never be so lucky again"
@@johnbeauvais3159
Thanks for the complete info :)
@@xxxXXXCH04XXXxxx You're welcome, it's also worth noting that "The Aviators" describes the recipe as "3 ounces of Pisco, sugar, lime, and ice" and mentions nothing of the egg which I thought was rather curious.
@@johnbeauvais3159
I suppose back then they tried to differentiate it from the Peruvian one, even though its name was taken without changes. From what I've read in different sources, it wasn't until the last decades of the previous century that they started to add egg whites to it, hence the similarity nowadays of both receipts.
Can you do a video on the bloody mary?
Peruvian Pisco production. Awesome alliteration
can you make the "wake- up juice" from Back to the Future 3 and try to imitate the Victory Gin from George Orwell''s 1984.
Vamos peruuuuuu
El pisco es peruano! Cheers 🇵🇪
There's only one elephant in the room and he just drank the cocktail
Even though you said lemon at the end, I'm pretty sure you've used lime
That "lime" here in Perú it's called "lemon", and the yellow one is also lemon as well. Curiosity...
Is Pisco like Grappa?
No. Not at all.
Grappa: A generic name. Pomace brandy, made by destilling the skins, pith and seed of the grapes (basically the destillation of the fermented grapes residues after wine fabrication)
Pisco: A Peruvian Protected Denomination of Origin just like "Tequila" or "Champagne" (referencing the Region they originated and protected by law). Brandy (wine spirit) obtained by the destilation of 8 different types of grapes after they've fermented (thus wine) like your typical Cognac or Armagnac, with the difference that it's not aged in wooden barrels (so it remains water like transparent) and it's as underrated as it can get although being a pure product.
hey you got the start wrong, in chile we don't think that pisco sour is a national drink
Yeah, maybe because it's a cocktail whose name and receipt belongs to another country?
OK, when he said "banana notes", who else went "doo doo, do doo doo"?
Pisco is from Peru 100%, no room to discussion here.
Who knew Fred Sanford was so cultured.
You should make some chilean pisco sour
pisco sour chileno NO EXISTE ROTO!
You gotta do a chuflay with bolivian singani
Can you made an Ode to Cachaça ? I'd love to learn what you can do with our Brazilian booze 🤣
I use Pitu to make a standard daquiri sometimes when I don't feel like smashing limes for a caiparina. Try it, simple and tasty.
+Cocktail Chemistry Can you Recreate Frank's Famous Patriotic Punch from F is For Family (Season 3 Episode 6)
Chile has one of the oldest origin denomination inscription of the world, thats a fact, and its from pisco, so legally , they did the inscription first, but you are right, its a really muddy history.
Personally, I prefer the chilean pisco over the peruvian one, but both are fine liquors.
Greetings from the Netherlands.
C'mon... Amargo Chunco is the bitter of choice!
The Pisco sour isn’t that interesting of a drink to me but I like the brief history and review of different Pisco. You could do the same thing with Cachaca and make a Caipirinha.
A reusable straw keeps that egg white out of the mustache!😉
This feels like I’m a national bartender.
I'm not really sure why I enjoy people making cocktails so much, I'm only like 16 years old and dislike the taste of alcohol. Maybe I got the hots for smooth soothing voices.
Viva Chile! 🇨🇱
what
Egg??
Spent a bunch of time in Argentina...I had my own “margaritaville” experience with this drink...way too easy drink 🤪
"and then we'll make the piss go sour."
Pinochet wants to know your location.
XD
Let’s try the damn thing
That's what I'm talking about!
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Cheers
I first had a pisco sour at a hotel bar in Ancud, Chile. I’ve seen had them with both Peruvian and Chilean piscos. Both are good but because of sentimentality I prefer Chilean piscos
Make drinks mentioned in books and send me money tyvm
Yayyyy!