Pisco Sour Day is the First Saturday in February every year so let’s take a few minutes to really look at what makes the Pisco Sour so great.
Enjoy Pisco Sours on Pisco Sour Day. And be sure to try our Maracuya Sour!
It’s as iconic as ceviche, and yet so understated. The Pisco Sour is easily Peru’s most popular and iconic drink. For most people it acts as their introduction to the Peruvian spirit, Pisco. But under the surface the iconic drink is both complex and simple and inviting. So what makes the Pisco Sour so great? Well, simply put it’s Pisco and specifically the quebranta pisco puro that is used to make it. The quebranta pisco has 3 things going for it that provides the perfect foundation for the Pisco Sour.
Flavor (taste) - The reason that quebranta pisco is perfect for a pisco sour is that it changes form when used in the right cocktail. Drinking quebranta straight often has people thinking that Pisco isn’t a sit and sip style spirit, which for the pisco puro I tend to agree. But something great (dare I say magical) happens when you make a pisco sour. The oat and wheat flavors of the quebranta get caught in the foam, while the sweet and sour mix round out the edges of the alcohol strength flavor.
Flavor (aroma) - The quebranta grape doesn’t smell exactly as it tastes and often when you smell it the flavors are so subtle that they are easily missed. I’ve had many customers smell quebranta and say that it’s too strong of an alcohol for them. But when you use it in a Pisco Sour and the foam traps the smell it releases them perfectly while you sip, providing the smell of apples, banana fruit and lucuma.
Strength (alcohol content) - Pisco is a strong spirit. It’s not a watered down version of brandy or vodka. It is a full fledged 40% alcohol spirit. And typically the flavor will let you know that, but the making of a pisco sour does have some things that make it a little less likely to cause you to be drunk quickly. Firstly a pisco sour uses just as much alcohol as other popular drinks but using ice to dilute the drink and blending it mean that the water will be absorbed as well as the alcohol. So unlike a drink on ice like a moscow mule that might not fully water down means that you’re not hydrating while you’re drinking. The foam also forces you to drink the beverage a bit slower allowing you to enjoy the drink to its full potential and not just down it.
Pisco Sour with signature Santiago Queirolo Quebranta Pisco Puro.
So there you have it! Using the right Pisco is what makes a Pisco Sour. So on Pisco Sour day, the first Saturday in February, it's important to grab a bottle of quebranta pisco puro. This year, we are introducing a new (to us) Pisco, Santiago Queirolo quebranta, to celebrate with and we encourage you to come and try it with us. What makes this Pisco so great for us to celebrate Pisco Sour day with it?
The quality of the pisco is great with the perfect quebranta flavor for Pisco Sours. Check your local liquor store or feel free to come by and check it out at Fiesta on Main anytime.
So how do you make a Pisco Sour?
We’ve got a brief video for that!
Be sure to check it out and then come join us the first Saturday in February for Pisco Sour day every year! Or, why wait? Our Pisco Sour is on Happy Hour every weekday from open till 6pm!