The pisco sour is an Andean masterpiece that both Chile and Peru both lay fierce claim to. It is simple, fresh and delicious. Here is the proper 3-part instruction for a classic drink that's easy to remember. Find yourself a bottle of the grape brandy and try it for yourself:
- 3-parts pisco
- 1-part lemon de pica (small mini South American limes)
- Powdered sugar to taste
> Shake all three ingredients until frothy and you have found the right balance to pucker your lips. Salud.
Our friend Gabriel later explained why Pisco is still the most popular drink amoung young and old chileans alike. The alcohol is very cheap (1000-3000 pesos) since the government do not apply any tax. The most popular drink for the younger generation is now the Piscola, since coke is also cheap. The alcohol, caffeine and sugar combo also helps his Chileno friends stay on the dancefloor till the sunrises. I still don't know how the locals do it.
The next recipe is from a chilean woman that is a friend of friend of Franzie's for how to make a big batch of citrus pisco sour for parties.
Franzie's Pisco Punch
1 botella Pisco puro
1 medio kilo “azucar flor” (powdered sugar)
5 pomelo rosado (pink grapefruit)
5 limones
5 naranjas de mesa
> Squeeze fruits then mix the citrus juice with sugar and Pisco in a pitcher or bowl before chilling in the fridge. Make sure that you shake it well before drinking!
The street dog at our doorstep on the way to Cafe Utopia in Barrio Lastarria.
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