Odd fact (as per wikipeeedy): Chile annually imports 30% of all Peruvian-made Pisco. Same is not true in Peru for Chilean versions which so far have lamentably all tasted “meh” IME (and which, as a gringo of Chilean parentage, pains me to admit). Even Mistral Reserve, which sounded promising, tasted like horrid Alto de Carman
Seeing this hecho en Chile Pisco ABA, which i’ve neither tried or seen available here in the glorious US and A, renews hope x peaks a procurement query.
Fancy also giving your recipe a go, likewise 2nd your GOAT endorsement for el Pisco sour. (It should be printed on the Peso currency!)
Lastly, speaking cognoscenti to cognoscenti:
1) i’ve been on a Japanese Yuzu kick as of late x found it to make an exceptionally floral but not at all fruity or cloying PS (as does it similarly work well in a Key Lime-style Pie)
2) for that matter, Key Limes also make for a fine PS, though juicing them is a major PIA x IDK if are even available in merry ol’ UK. Bottled KL is acceptable as is Yuzo (which is what i did since outside pacific asia, fresh Yuzo is not available in US). i Think “fingerling limes”, kumquats or the hybrid Lime-quats, are all worth experimentation in this area as well.
3)Ive tried swapping Oregot (almond) syrup for all or some of the simp syrup x also adds additional floral notes w/ good results as well. I was also thinking since acid won’t make it curdle of trying Sweetened Condensed Milk as sweetener for a slightly creamy version a la Key Lime Pie (the GOAT of pie)
4) i also always dry-mix ingredients first w/out ice but i think my blendtec blender vs shaker does way better job of whipping x incorporating egg white. Next I add a big solid chunk of ice then quickly blend again at slower speed to crush most but not all of the ice before pouring using a strainer to block any large pieces of ice
5) in place of (or along with) bitters, try adding a dusting of ground cinnamon (or 1-2 drops of cinnamon oil) to head of foam.
Finally got round to making this. It certainly is on the right side of bl**dy marvellous isn’t it!
Odd fact (as per wikipeeedy): Chile annually imports 30% of all Peruvian-made Pisco. Same is not true in Peru for Chilean versions which so far have lamentably all tasted “meh” IME (and which, as a gringo of Chilean parentage, pains me to admit). Even Mistral Reserve, which sounded promising, tasted like horrid Alto de Carman
Seeing this hecho en Chile Pisco ABA, which i’ve neither tried or seen available here in the glorious US and A, renews hope x peaks a procurement query.
Fancy also giving your recipe a go, likewise 2nd your GOAT endorsement for el Pisco sour. (It should be printed on the Peso currency!)
Lastly, speaking cognoscenti to cognoscenti:
1) i’ve been on a Japanese Yuzu kick as of late x found it to make an exceptionally floral but not at all fruity or cloying PS (as does it similarly work well in a Key Lime-style Pie)
2) for that matter, Key Limes also make for a fine PS, though juicing them is a major PIA x IDK if are even available in merry ol’ UK. Bottled KL is acceptable as is Yuzo (which is what i did since outside pacific asia, fresh Yuzo is not available in US). i Think “fingerling limes”, kumquats or the hybrid Lime-quats, are all worth experimentation in this area as well.
3)Ive tried swapping Oregot (almond) syrup for all or some of the simp syrup x also adds additional floral notes w/ good results as well. I was also thinking since acid won’t make it curdle of trying Sweetened Condensed Milk as sweetener for a slightly creamy version a la Key Lime Pie (the GOAT of pie)
4) i also always dry-mix ingredients first w/out ice but i think my blendtec blender vs shaker does way better job of whipping x incorporating egg white. Next I add a big solid chunk of ice then quickly blend again at slower speed to crush most but not all of the ice before pouring using a strainer to block any large pieces of ice
5) in place of (or along with) bitters, try adding a dusting of ground cinnamon (or 1-2 drops of cinnamon oil) to head of foam.
Godspeed the thirsty, good work!
My favorite cocktail ever, and I don't know why I've never made it myself? Doing it this weekend; thank you!
WHY am I so obsessed with spirits?