Posted in Cocktail magazine Edition No.51 april 2022
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Another activity during the celebration of our flag cocktail on the first Saturday of February are the contests, in which I have had the honor to participate as a judge. Several aspects are judged in these events: the bartender - who must be impeccably dressed & have their "mise en place" in order - the ingredients they work with, their preparation process & finally, the tasting. All of this is evaluated rigorously. Let's remember that the "Pisco Sour" cocktail has 6 ingredients, including Pisco, lemon juice, egg white, gum syrup or sugar, and ice. It's garnished with Angostura bitters.
As a reference, here is the most common recipe:
3 oz Quebranta Pisco
1 oz gum syrup
1 oz fresh lemon juice
1/6 oz egg white
4 ice cubes & Angostura Bitters
After evaluating the first part, the bartender presents the cocktail in a "kero" glass. It's important to note that sometimes glasses or cups such as those used for whisky are also valid. Another important aspect to evaluate is how the cocktail will look on a table: its presence, elegance, and whether it invites people to try it. The first thing to notice is its whitish color, which lightens over time as the ingredients are mixed. The egg white and shaker play an important role here. The foam should not be thicker than the width of our index finger. The drops of Angostura bitters should be visible. On aromas, you can perceive the mixture of Pisco, bitter from the Angostura, the "sour" of the gum syrup & lemon. It gives off memories of citrus peels or lemon zest. The entrance is gentle, as the foam fills our mouth, highlighting its freshness. Once again, you should be able to perceive the combination of ingredients: Pisco, citrus, and sweetness ("sour"). Generally, fruity aromas predominate in our memory because they are associated with citrus peels. Depending on how it has been made, the balance between these two ingredients - sweetness and citrus - is our indicator. The less sweetness, the more dryness and astringency.
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In my case, I prefer it to be drier. It's a matter of taste. The bartender who meets all of the above criteria will be the winner in my opinion. In these contests, most participants use Quebranta Pisco, which is correct, although it doesn't stop us from trying with other varieties. I recommend the less aromatic ones: black creole, mollar or uvina, without ruling out the possibility of an acholado (blended). Just a while ago, I was served a double Pisco Sour with a 46° vol /alc acholado (blended). I still savor it. While reviewing information about the varieties of Pisco grapes to make this drink, I didn't find any data confirming that Quebranta Pisco was used at the Morris Bar, known as the place where our flag cocktail was created in the 1920s. Only Pisco is mentioned as an ingredient. Similarly, advertising only mentions "Pisco Sour" (Guillermo Vera 2010 "El Piscosauer y el Morris Bar").
However, with the "Pisco Punch," a cocktail created in the late 19th century at the Bar Exchange in San Francisco, USA, Italia Pisco (Italy Pisco), is mentioned as the main ingredient (Guillermo Toro Lira, 2006, Wings of Cherubs). This just shows how much there is to investigate. Let's keep moving forward Pisco lovers! Always with responsibility.
Til next time!
By Livio Pastorino Wagner
Sommelier, Specialist, and Pisco Taster
Registration: CRDO-PISCO 2020 RCO-034-2011
@elmagozurdo
Pisco & music
Spanish version
Posted in Cocktail magazine Edition No.51 April 02 / 2022
April 2022
Translation assistance was provided by a language AI translation tool
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