Does everyone have some Pisco for Pisco Sour Day? TIME STAMPS! 👇 Intro: 0:00 The History: 0:45 The Booze: 2:08 The Citrus: 4:48 The Recipe: 5:37 Sips & Sign Off: 8:19
My wife is Peruvian & I had her parents over for pisco sour day. I used your recipe & my father in law said it needed more sweet & egg. I added a full ounce of egg white & simple syrup. He approved after the upgrade. He also laughed at the chuncho bitters I bought. He said angostura is all they've ever used & he is 77. He also said chuncho is basically a slur that you would call low class people.
La palabra chuncho no es un insulto, es una referencia a las etnias de la selva no conectadas con la civilización. Con el tiempo se fue usando para señalar a las personas de carácter fuerte reacias a cambiar de opinión. Amargo "Chuncho" es un Bitter con mucho carácter, capaz de armonizar con los fuertes aromas del pisco.... Totalmente recomendado en el Pisco Sour.
Seriously just said the same thing while sitting at a cocktail bar, scrolling through the videos for inspiration of what to order! Amazing work, you deserve to blow up!
The wife and I drank quite a few of these in Ollantaytambo a few years back. Making this for her at home might be a nice way to bring back memories of that awesome vacation.
I LOVE OLLANTAYTAMBO! My friend Washi has an awesome nonprofit there that brings food and resources to the people in the region. Thanks for mentioning this amazing town.
I bought my first bottle of pisco on a whim yesterday at about 11:30am. Half an hour later, your video comes out and I just happened to buy the exact bottle you’re using here. I didn’t even know it was pisco sour day! I think it’s a sign from God 🙏
Good memories. When I worked in Peru with the Peruvian Air Force, we made it in a bucket using a drill and painters mixing paddles. Yours is much classier. Love your channel and pisco sour.
This channel is really underrated. I don’t even drink alcohol but these videos are entertaining, they make me happy to watch for some reason and these videos are such mood lifters
In Perú we actually consider other pisco cocktail as light, the "chilcano". That's because we usually go 3-1-1-1 on pisco sour, so it's stronger I'll try the mix lemon/lime, good video!
Yes, the correct ratio is 3-1-1-1, although it can be down to 2-1-1-1 if there are people that would like it "softer" (like some ladies). To have a better result with egg whites I usually beat eggs until stiff before mixing with the rest ingredients, it guarantees me that there will be any egg whites' chunks in order to have a very smooth finish, almost like a foam dessert. (Also is imperative to not to use just plain syrup, it has to have Arabic gum on it!)
I haven't had a touch of alcohol in like 6 years (just lifestyle choice) but I watch your channel religiously because I looooooove all the history and info about these creations!
This is more what I want to see and drink. Light beckoning the warmth of Spring. I doubt I can find Pisco, but I will try. As a side, I had a penpal from South Korea when I was in elementary. I really wish I could find her again...just to see where she is in life now.
That's is so nice man! Congratulations for all the explaining about the differences between the chilean and peruvian Pisco! The only thing I can tell you is about the recipe. The peruvian Pisco Sour : 3 oz pisco 1 oz simple syrup 1 oz lemon/ lime 1 egg white Ango bitter The chilean pisco sour: 2 oz Pisco 1oz simple syrup 1oz lemon Greetings from chile my dude! 🇨🇱
100% this is the best recipe for Pisco Sour outside of Peru. I have been using your recipe pf half lemon half lime and it does make the world of difference.I am Peruvian by the way, but I live here in the US, if these means anything, your recipe has my Peruvian seal of approval! 👌🏻
i'm a chilean and i'm learning from a guy in the US about pisco, the wonders of globalization! Here in chile, most of the Pisco is drinked with coca cola (Piscola, we even have a national day for it, feb 8th, Dia de la Piscola). Chilean lemons are very sweet compared to peruvian ones, and the limes from the north are really strong but VERY expensive (Limon de Pica from the north of our country). Now it's popular to put some cinammon powder on top of the foam
Did Pisco Sour on a family lunch and everybody love it. I added a dash of angostura with 1oz of Eggwhite, 2 oz of Pisco, half oz lemon and same with simple syrup. As a Chilean, i've never been a fan of pisco but this cocktail is extremely refreshing and bitters add aroma and complexity that everyone liked!
hey Anders!!! greetings from Chile, just love your channel cos' I learn so much about yur cocktails. My advice, from one bar tender to another, for your next pisco sour is to make the dry shake after you shake with ice. Why? Because the ice breaks your foam inside the tin shaker. You can create a better foam from the eggwhite if you make the reverse dry shake, by shaking 15 seconds with ice, then remove it, and shake again 5 seconds by opening the shaker so the oxigen gets into the shaker and repeat this process 2 times. It really improves your foam and the result it's absolutely beautiful and delicious. Of course add Angostura bitter and you'll have a perfect pisco sour. Greetings from the south of the world.
Congrats on the recipe! It looks awesome! Just a small disclaimer: as a chilean, I'm sad to say that peruvian pisco is way better in this recipe than chilean pisco, mostly due to the number of distillations, because usually the less distilled your pisco is the more aromatic your sour will get (basically methanol smells very nice in a cocktail). Additionally, quebranta variety goes very well on this, as it only adds minimum smells that take you off of the zesty taste
I love that you use Aquafaba!! I wish more people in Peru did that. If you can, you might want to try Pisco Cuatro Gallos Quebranta. Ps, for those who are not familiar with Pisco and want to give it a try Quebranta is the most common variety of Pisco since its got a nice slight scent with notes of fruits that goes very well with pisco sour and chilcano, the other most popular pisco based drink in Peru (pisco + lime juice + ginger ale + bitters)
I've made this with lime juice only and the same Barsol Pisco! It's one of my favorite sour drinks! It's smooth, balanced and very tasty! I have yet to try the lime/lemon split though!
We celebrate Pisco Sour day every year! When we had them in Lima, they were made with a sugared rim, moistened with lime juice. Adds a different dimension to the drink, eh? Love your channel!
i didn't know that there are so many differences between peruvian and chilean pisco, i'm from chile and i was amazed that your pisco was so clear, chilean pisco is kind of golden. i'm probably going to try the original from the peruvian brothers, i guess it's made with Limon de pica
In Chile, pisco has always been transparent, only since the 1990s did industrial pisco companies want to give it added value by emulating other distillates such as Cognac, rum or whiskey, but in the face of the onslaught of Peruvian pisco they have resumed the production of transparent pisco and have once again won international competitions, including the most prestigious of the world like the one in Brussels! 🧐
That’s a huge mistake. The cinnamon too. People couldn’t figure out what the drops on the cocktail were, so many thought it was cinnamon. Cinnamon (ground) does get sprinkled on another Peruvian cocktail: algarrobina.
I tried this for the first time this summer, went through a bottle in 3 days lol excessive? Maybe, but man it's suoer refreshing in the summer! Another brilliant vid Anders!
Love your channel! As an amateur cocktail enthusiast living in Perú this video gave me all the feels. Pisco sours are a total crowd pleaser, dee-lish! Never heard of this aquafaba sorcery you speak of though, would have thought that would give it a way weirder whiff than egg white. In all my years of drinking them here I've never found there to be an eggy aroma, but maybe it's the Peruvian eggs 😉. I'll definitely be mentioning it to my cocktail-loving vegan friend though, she's been missing out needlessly! There are sooo many delicious variations on the classic, probably the most popular being the maracuya pisco sour (passionfruit). Salud!
I met a Peruvian the other day and he took a shot at me for being Venezuelan (all in good fun, not disrespectful) and all i had to do to piss him off was saying: Pisco is from Chile haha. He lost his shit xD
As a Chilean guy, I must say pisco sour is from Perú. About pisco, start the discussion, but both are amazing and different! I totally agree with 99,9% of your video because we also use Ango ;) About your recipe, now I live in Germany so i make the same with the citrus parts, but I never thought in aquafaba, u just blow my mind, now i know what I need to add tomorrow in the list of the supermarket :D Amazing your video, like always, and im really glad that I found your Channel time ago! Keep going like that!
The Chilean pisco sour was always just pisco (transparent), yellow lemon juice and powdered sugar, all other ingredients are modifications copied from the Peruvian version, which became popular with Peruvian immigration in Chile since the 1990s! 🧐
Thank you so much for this content. I had WAY too many of these in Peru, back in '18, and always wondered what was in them. Delicious... and kinda addictive.
Can’t stop watching your channel - great content. As much as you are a handsome, charming and charismatic fellow… huge credit goes to Az who crafts video content as fabulous as your cocktails. You guys are a great team! Mad props to both of you!!!
I am on the search for Peruvian Pisco in Vancouver!! I have found Chilean, but I want to try Peruvian. I will track it down! I have never had a Pisco Sour, or any kind of Pisco cocktail, so this is exciting! And I like a little cocktail excitement!! Thanks for the great history info here! The video is awesome!! Have a great weekend, Anders!!
Just started watching your channel so I know this came out awhile ago. I’m actually half Chileno and in Chile we do make pisco sour with the egg whites. Gonna try the lemon/lime split next time I make one.
Really digging the half and half on the lemon/lime. I’ve done the same in various cocktails over time and it’s a very noticeable difference. I’m a Pisco I can imagine it’s adds great balance. Good stuff!
Pisco Sour day?? I snoozed on that one lol.. Excellent version, I make it the same way (obviously) but I didn't know it was the Peruvian way! Thanks Anders!
I like how you said you needed to label the bottle for Lime, but then just used half a half, thus negating the need to care which was which XD great video! Loving the channel ^^
Haha it's kinda funny. I'm belgian, but my origins are in Chile, both my parents are from Santiago. When I asked for the Pisco Sour recipe, now I understand that they give me the peruvian recipe hahaha. But always with chilean pisco... they don't mess with that. Serious business :D
I’m a little late, but maybe the last Thursday in February can be my pisco sour day! Just made this, it was great. Never had pisco before, I went Peruvian. Cheers!
You know, I made me a whisky sour the other night and did the bitters thing. And I thought "it must be to reduce/take away the egg white smell". And now Anders confirmed it. It's nice to have these little moments of brightness though!
I really like my pisco sour whit two "stabs" of Angostura bitter. Some research had said that distilleries in Chile exist since 1842 and pisco is made about 150 years before now. However, it's a nice video and narrative in an intense theam as Pisco being peruvian or chilean, like them both, elixires from the coast to the mountains.
Great video! I haven't been able to try Peruvian pisco, but I've heard great things about it. Chilean pisco can be very good, but more accessible/common brands tend to be a bit too boozy, making some very weird pisco sours at times. I insist you should give "Pichuncho" a go. A very interesting pisco-based martini variation. Cheers from Chile!
Hey Anders I love your videos, I'm an upcoming bartender and you help me a lot growing! I would just love to see the european metrics too. Greetings from Germany and keep up the good work!
The original PISCO SOUR is from Peru, bro. In Chile there is a drink wich they called pisco, but it is a modern version of pisco, around 20 century. Pisco was born in a small city called Pisco, in Peru, in the 16 century.
I visited Peru in 2010, and happened to be in Lima the day before their Independence Day, which they also refer to as "Dia del Pisco". And, I kid you not, in Lima, they drain and scrub the fountain in the city square, and fill it with Pisco. People start lining up for blocks with cups in hand, waiting for their free cup of Pisco. In the city of Cuzco, I also had a Coca Sour, which is a Pisco Sour made with Coca leaves: yes, the stuff cocaine is made of! (It takes bushels of leaves to make the smallest amount of cocaine apparently, however the stuff tastes lovely; like a nice earthy tea.)
I love pisco sours, they are the perfect afternoon brunch drinks with ginger cookies haha 😊 The one pisco cocktail I always wanted to try but never got the chance is the Fog Cutter. Any chance you will make one in the future? You are the best Anders, keep them coming Cheers 🥂
Love the call with the ginger cookies! I also think the Fog Cutter would be an interesting one for the channel. I've had them a couple different ways, both with and without the Pisco. I'll definitely make one in the future! Thank you, David!
Was watching this video again since Pisco Sour day is upon us, and happened to become obsessed with your glasses. They're exactly what I've been looking for. Could you share the brand/style? Also this is a great recipe and love your channel. Cheers!
oh, upon checking back at this comment i realize I'm an idiot and didn't clarify which glasses... your eye glasses. your glassware is also nice, but i know what that is :P. sorry.
Great video, Anders. Really enjoy the split of citrus and the story behind it. This video came just in time for me to break Dry January (drinking on weekends only in February)
Just did it, with Monin caramel syrup because I'm out of simple syrup (and I accidentally did 1 ounce of it so I added another 1/4 ounce of Pisco). It's delicious! I'm having hints of woodruff and I have no idea where that comes from ...
I have found that aquafaba adds an earthiness to drink that I personally don’t like. I usually stick with pasteurized egg whites, but I have been experimenting with Kevin Kos’ Super Syrup and I think it is an excellent option. It produces good foam and there’s no off-flavor imparted at all. The only problem is that it’s a little time consuming to make.
Great great video. Coming from a peruvian who loves pisco sour ❤ also very detailed information on the history behind the cocktail. Still, i'd have used egg white, aqua faba kinda changes the taste imo 😢 with egg whites you don't get any taste from it, it's just foam.
Hi Anders, just tried out your Pisco Sour. I was familiar with this one, always used nutmeg as a garnish, but the Angostura drop(s) is a better idea... I have three Pisco bottles, 1 from Peru and 2 of Chili, those of Chili are aged spirits. I tried it with a Chili bottle and a Peruvian. For me the Pisco from Chili tastes better in the cocktail. The aging of this spirit gives the cocktail an extra dimension. So that triggered me to use another spirit which I think is closely related to the Pisco... The Italian Grappa. I used a fine Grappa Barricata which means that the Grappa is aged on barrels. The grappa is a bit harsher in taste and that reflected also in the cocktail. I tried these 3 variations (Chili, Peru, Italy) out with my girlfriend and we both liked the Chili Pisco sour the most. Thank you for your lovely vids! They inspire me a lot. All the best. Greetings from Eddy from Belgium.
@@eddyvandenspiegel1886 don't worry about him, they probably don't agree with your opinion, but because the Peru-Chile rivalry is so needlessly big, they feel like they HAVE TO tell you you're somehow wrong if you say Chile>Peru (or the other way around). Let's all just enjoy this delightful cocktail the way we want :)
Nice one Anders. heads up though my wife is Peruvian and I dont think most peruvians even know what a lemon is. they just have limon (limes). so it should be made just limes. also as you said usually egg whites. it's a more simple drink but I'm a big fan of chilcanos in the summer as well
After your BTS picture, all I can think of now is the Milk Crates 😂😂 ...Great video! I have learned a lot about Pisco lately! I really have to get myself some Pisco!
Haha. Those milk crates are holding up the entire channel! 😂 I should get myself a drink cart like you. And definitely grab some Pisco! It's so easy to mix with.
Hey Anders, loved the video! As a South American who's neither from Chile nor Peru, but fell in love with Pisco some time ago, I'm gonna be trying to recreate this at some point. By the way, unrelated question - smashing shirt! What brand is it?
As someone whose heritage (and drinking habits) include pisco sours I gotta say I was floored when you called it a "light" cocktail. Pisco can knock you under the table and I always thought of it as a special celebration drink. Then you mentioned the difference between Peruvian and Chilean pisco. Ah, that might explain it! The high proof Chilean is delicious. You might want to try a piscola. But have your designated driver lined up.
@@manuelgaspar71 de un peruano a otro, por qué no mejor te callas? lo que importa es el cóctel. Y lo único que el vídeo menciona es dónde se originó el cóctel, no dónde se originó el Pisco, así que tu comentario es irrelevante. Deja a la gente disfrutar lo que les gusta de la manera que les guste.
Does everyone have some Pisco for Pisco Sour Day?
TIME STAMPS! 👇
Intro: 0:00
The History: 0:45
The Booze: 2:08
The Citrus: 4:48
The Recipe: 5:37
Sips & Sign Off: 8:19
My wife is Peruvian & I had her parents over for pisco sour day. I used your recipe & my father in law said it needed more sweet & egg. I added a full ounce of egg white & simple syrup. He approved after the upgrade. He also laughed at the chuncho bitters I bought. He said angostura is all they've ever used & he is 77. He also said chuncho is basically a slur that you would call low class people.
My wife’s Peruvian too, and her family back in Peru always use angostura bitters. And yes, Chuncho is a slur.
La palabra chuncho no es un insulto, es una referencia a las etnias de la selva no conectadas con la civilización. Con el tiempo se fue usando para señalar a las personas de carácter fuerte reacias a cambiar de opinión. Amargo "Chuncho" es un Bitter con mucho carácter, capaz de armonizar con los fuertes aromas del pisco.... Totalmente recomendado en el Pisco Sour.
Just a heads up Andres, this channel is about to blow up! You do nothing but greatness my friend. Cheers
Thanks for the kind words, Ryan! Really appreciate the support. Cheers to you!
Seriously just said the same thing while sitting at a cocktail bar, scrolling through the videos for inspiration of what to order! Amazing work, you deserve to blow up!
How right you are
Whaddaya know, he blew up
The wife and I drank quite a few of these in Ollantaytambo a few years back. Making this for her at home might be a nice way to bring back memories of that awesome vacation.
I love this idea - cheers to you both!
I LOVE OLLANTAYTAMBO! My friend Washi has an awesome nonprofit there that brings food and resources to the people in the region. Thanks for mentioning this amazing town.
awwww
I bought my first bottle of pisco on a whim yesterday at about 11:30am. Half an hour later, your video comes out and I just happened to buy the exact bottle you’re using here. I didn’t even know it was pisco sour day! I think it’s a sign from God 🙏
No way! It's a sign, Dominic. You've been chosen as the king of Pisco Sour Day! Huzzah!
Good memories. When I worked in Peru with the Peruvian Air Force, we made it in a bucket using a drill and painters mixing paddles. Yours is much classier. Love your channel and pisco sour.
This channel is really underrated. I don’t even drink alcohol but these videos are entertaining, they make me happy to watch for some reason and these videos are such mood lifters
In Perú we actually consider other pisco cocktail as light, the "chilcano". That's because we usually go 3-1-1-1 on pisco sour, so it's stronger
I'll try the mix lemon/lime, good video!
Yes, the correct ratio is 3-1-1-1, although it can be down to 2-1-1-1 if there are people that would like it "softer" (like some ladies). To have a better result with egg whites I usually beat eggs until stiff before mixing with the rest ingredients, it guarantees me that there will be any egg whites' chunks in order to have a very smooth finish, almost like a foam dessert. (Also is imperative to not to use just plain syrup, it has to have Arabic gum on it!)
I’m from Chile and I approve this video (and this Channel)!
Ps. Peruvian pisco sour is way better than Chilean, I have to say.
Iba a comentar lo mismo
There is no such thing as Chilean pisco.
That’s like saying italian champagne
@@lucasmonteverdebustamante9499 yeah there is such thing actually, because pisco is Chilean dude, thanks! 👍
Yeah, you wish
I haven't had a touch of alcohol in like 6 years (just lifestyle choice) but I watch your channel religiously because I looooooove all the history and info about these creations!
This is more what I want to see and drink. Light beckoning the warmth of Spring. I doubt I can find Pisco, but I will try. As a side, I had a penpal from South Korea when I was in elementary. I really wish I could find her again...just to see where she is in life now.
That's is so nice man! Congratulations for all the explaining about the differences between the chilean and peruvian Pisco!
The only thing I can tell you is about the recipe.
The peruvian Pisco Sour :
3 oz pisco
1 oz simple syrup
1 oz lemon/ lime
1 egg white
Ango bitter
The chilean pisco sour:
2 oz Pisco
1oz simple syrup
1oz lemon
Greetings from chile my dude! 🇨🇱
Cheers, Luciano! 🇨🇱
Chilean pisco sour was always with powdered sugar, not simple syrup! 🧐
100% this is the best recipe for Pisco Sour outside of Peru. I have been using your recipe pf half lemon half lime and it does make the world of difference.I am Peruvian by the way, but I live here in the US, if these means anything, your recipe has my Peruvian seal of approval! 👌🏻
You could try key lines as well. They work pretty well.
i'm a chilean and i'm learning from a guy in the US about pisco, the wonders of globalization!
Here in chile, most of the Pisco is drinked with coca cola (Piscola, we even have a national day for it, feb 8th, Dia de la Piscola).
Chilean lemons are very sweet compared to peruvian ones, and the limes from the north are really strong but VERY expensive (Limon de Pica from the north of our country). Now it's popular to put some cinammon powder on top of the foam
Best cocktail youtuber ever!! I'm so addicted I watch all your videos over and over...
Watching your channel makes me wish I had a spare 3 grand for all the different boozes and mixers required to make every cocktail in the world.
Did Pisco Sour on a family lunch and everybody love it. I added a dash of angostura with 1oz of Eggwhite, 2 oz of Pisco, half oz lemon and same with simple syrup. As a Chilean, i've never been a fan of pisco but this cocktail is extremely refreshing and bitters add aroma and complexity that everyone liked!
hey Anders!!! greetings from Chile, just love your channel cos' I learn so much about yur cocktails. My advice, from one bar tender to another, for your next pisco sour is to make the dry shake after you shake with ice. Why? Because the ice breaks your foam inside the tin shaker. You can create a better foam from the eggwhite if you make the reverse dry shake, by shaking 15 seconds with ice, then remove it, and shake again 5 seconds by opening the shaker so the oxigen gets into the shaker and repeat this process 2 times. It really improves your foam and the result it's absolutely beautiful and delicious. Of course add Angostura bitter and you'll have a perfect pisco sour. Greetings from the south of the world.
Ahhh! Gracias Adrian! I'll try it your way.
Congrats on the recipe! It looks awesome! Just a small disclaimer: as a chilean, I'm sad to say that peruvian pisco is way better in this recipe than chilean pisco, mostly due to the number of distillations, because usually the less distilled your pisco is the more aromatic your sour will get (basically methanol smells very nice in a cocktail). Additionally, quebranta variety goes very well on this, as it only adds minimum smells that take you off of the zesty taste
I really appreciate the back story to all the cocktails, as well as the explanations on the ingredients
I love that you use Aquafaba!! I wish more people in Peru did that.
If you can, you might want to try Pisco Cuatro Gallos Quebranta.
Ps, for those who are not familiar with Pisco and want to give it a try Quebranta is the most common variety of Pisco since its got a nice slight scent with notes of fruits that goes very well with pisco sour and chilcano, the other most popular pisco based drink in Peru (pisco + lime juice + ginger ale + bitters)
Also, as a side note, the original recipe requires the shake to be done only with no more and no less than 3 ice cubes
I've made this with lime juice only and the same Barsol Pisco! It's one of my favorite sour drinks! It's smooth, balanced and very tasty! I have yet to try the lime/lemon split though!
We usually do 3 to 1 in Chile. And we do it with egg whites too. Although lime is not that common in Chile, so we do it with lemon usually.
Man, that’s a good-looking drink. The cabinet expands! Thanks, Anders!
Always, Steve! We gotta keep that bar of yours growing!
We celebrate Pisco Sour day every year! When we had them in Lima, they were made with a sugared rim, moistened with lime juice. Adds a different dimension to the drink, eh? Love your channel!
i didn't know that there are so many differences between peruvian and chilean pisco, i'm from chile and i was amazed that your pisco was so clear, chilean pisco is kind of golden. i'm probably going to try the original from the peruvian brothers, i guess it's made with Limon de pica
In Chile, pisco has always been transparent, only since the 1990s did industrial pisco companies want to give it added value by emulating other distillates such as Cognac, rum or whiskey, but in the face of the onslaught of Peruvian pisco they have resumed the production of transparent pisco and have once again won international competitions, including the most prestigious of the world like the one in Brussels! 🧐
Thanks. We love Pisco Sour
My wife is Peruvian, and her father, who still lives in Lima insists that you have to sprinkle a little ground nutmeg on a pisco sour before serving.
Yes, that’s and old style. Here in the states I put some cinnamon and is good :)
That’s a huge mistake. The cinnamon too. People couldn’t figure out what the drops on the cocktail were, so many thought it was cinnamon. Cinnamon (ground) does get sprinkled on another Peruvian cocktail: algarrobina.
El problema de la canela es su potente aroma que opaca la fragancia del cóctel, lo ideal es Angostura Bitters
@@JLujan-nb5vb Mi suegro usa unas gotitas de angostura y un poco de nuez moscada
I tried this for the first time this summer, went through a bottle in 3 days lol excessive? Maybe, but man it's suoer refreshing in the summer! Another brilliant vid Anders!
Haha. I know exactly what you mean, Trevor! The stuff goes down so easy. Especially when sipping on such a refreshing cocktail in the summer months!
Love your channel! As an amateur cocktail enthusiast living in Perú this video gave me all the feels. Pisco sours are a total crowd pleaser, dee-lish! Never heard of this aquafaba sorcery you speak of though, would have thought that would give it a way weirder whiff than egg white. In all my years of drinking them here I've never found there to be an eggy aroma, but maybe it's the Peruvian eggs 😉. I'll definitely be mentioning it to my cocktail-loving vegan friend though, she's been missing out needlessly! There are sooo many delicious variations on the classic, probably the most popular being the maracuya pisco sour (passionfruit). Salud!
Always love a good Peruvian Pisco Sour
Great explanation, I finally got the point of the Perù-Chile rivarly on pisco.
As a peruvian, this is actually a really good and informative video.
The thing is that I always learn something from you, but you also make me laugh!
So perfect combo 😁
I met a Peruvian the other day and he took a shot at me for being Venezuelan (all in good fun, not disrespectful) and all i had to do to piss him off was saying: Pisco is from Chile haha. He lost his shit xD
As a Chilean guy, I must say pisco sour is from Perú. About pisco, start the discussion, but both are amazing and different! I totally agree with 99,9% of your video because we also use Ango ;)
About your recipe, now I live in Germany so i make the same with the citrus parts, but I never thought in aquafaba, u just blow my mind, now i know what I need to add tomorrow in the list of the supermarket :D
Amazing your video, like always, and im really glad that I found your Channel time ago! Keep going like that!
The Chilean pisco sour was always just pisco (transparent), yellow lemon juice and powdered sugar, all other ingredients are modifications copied from the Peruvian version, which became popular with Peruvian immigration in Chile since the 1990s! 🧐
Thank you so much for this content. I had WAY too many of these in Peru, back in '18, and always wondered what was in them. Delicious... and kinda addictive.
This sounds like a battle for the centuries! Learned so much about pisco and can’t wait to try this.
Yeah I'm staying out of this battle! I'll just be sipping on my drink from a distance 😂
You’re a wonderful person with a wonderful content. Thank you so much for everything! You are the best!
Can’t stop watching your channel - great content. As much as you are a handsome, charming and charismatic fellow… huge credit goes to Az who crafts video content as fabulous as your cocktails. You guys are a great team! Mad props to both of you!!!
I am on the search for Peruvian Pisco in Vancouver!! I have found Chilean, but I want to try Peruvian. I will track it down! I have never had a Pisco Sour, or any kind of Pisco cocktail, so this is exciting! And I like a little cocktail excitement!! Thanks for the great history info here! The video is awesome!! Have a great weekend, Anders!!
Thanks, Christine! I wish you luck finding that elusive bottle of Peruvian Pisco. Enjoy your weekend as well!!
@@AndersErickson Thank you!
Tried this with Macchu Pisco brand. It was amazing. I thenn tried with Barsol. Both good but the fruitiness of the Machu Pisco won by a landslide
I’m chilean and you actually got everything right. I’m surprised. Keep up the good work mate
Arriba Peru Carajo !
The motherland of Pisco! 😜
@@Barprints indeed haha 😛
Amazing video. Peruvian approve and also thank you for introducing me to BARSOL amazing bottle
Just purchased a bottle of Pisco, and I am going to try your method of making the drink. I appreciate your videos. Cheers!
That's wonderful, Robin! I hope you enjoy it. Cheers to you!
Just started watching your channel so I know this came out awhile ago. I’m actually half Chileno and in Chile we do make pisco sour with the egg whites. Gonna try the lemon/lime split next time I make one.
Really digging the half and half on the lemon/lime. I’ve done the same in various cocktails over time and it’s a very noticeable difference. I’m a Pisco I can imagine it’s adds great balance. Good stuff!
Thanks, Vino! Yeah I'm a huge fan of the two together in this drink. Cheers!
Enjoyed the Pisco sour at Havana grill on Clark. Excellent drink and part of my repertoire. The family bartender.
Pisco Sour day?? I snoozed on that one lol.. Excellent version, I make it the same way (obviously) but I didn't know it was the Peruvian way! Thanks Anders!
Great minds! One day I hope to try the real thing in Peru (and Chile for that matter). Until then, this will keep me plenty happy. Cheers, Johan!
I appreciate the story and bringing me up to speed in pisco.
Absolutely, Ray! Cheers!
Saludos desde Chile! ;)
I like how you said you needed to label the bottle for Lime, but then just used half a half, thus negating the need to care which was which XD great video! Loving the channel ^^
Haha it's kinda funny. I'm belgian, but my origins are in Chile, both my parents are from Santiago. When I asked for the Pisco Sour recipe, now I understand that they give me the peruvian recipe hahaha. But always with chilean pisco... they don't mess with that. Serious business :D
Salud! From a Peruvian! ❤
I’m a little late, but maybe the last Thursday in February can be my pisco sour day! Just made this, it was great. Never had pisco before, I went Peruvian. Cheers!
Any day can be Pisco Sour Day! I'm so happy you enjoyed the cocktail. Cheers!
Beautifully presented Anders! Congrats to you both on becoming a RUclips partner! Super excited of the amazing growth of your channel
Thanks for the kind words, Gabriel! We’re very excited too. Cheers!
I really like the Pisco Sour. Great choice. and I love the presentation.
Thanks, David! It’s such an easy drinking cocktail. Happy Pisco Sour Day!
You know, I made me a whisky sour the other night and did the bitters thing. And I thought "it must be to reduce/take away the egg white smell". And now Anders confirmed it. It's nice to have these little moments of brightness though!
My favorite cocktail.......from my country...PERU..
I really like my pisco sour whit two "stabs" of Angostura bitter.
Some research had said that distilleries in Chile exist since 1842 and pisco is made about 150 years before now. However, it's a nice video and narrative in an intense theam as Pisco being peruvian or chilean, like them both, elixires from the coast to the mountains.
Great video! I haven't been able to try Peruvian pisco, but I've heard great things about it. Chilean pisco can be very good, but more accessible/common brands tend to be a bit too boozy, making some very weird pisco sours at times. I insist you should give "Pichuncho" a go. A very interesting pisco-based martini variation. Cheers from Chile!
Love this one! Haven't had many Pisco Sours, but its good enough that I'd keep a bottle on hand!
I love the bitters at the end
Hey Anders I love your videos, I'm an upcoming bartender and you help me a lot growing! I would just love to see the european metrics too. Greetings from Germany and keep up the good work!
The original PISCO SOUR is from Peru, bro. In Chile there is a drink wich they called pisco, but it is a modern version of pisco, around 20 century. Pisco was born in a small city called Pisco, in Peru, in the 16 century.
I visited Peru in 2010, and happened to be in Lima the day before their Independence Day, which they also refer to as "Dia del Pisco". And, I kid you not, in Lima, they drain and scrub the fountain in the city square, and fill it with Pisco. People start lining up for blocks with cups in hand, waiting for their free cup of Pisco. In the city of Cuzco, I also had a Coca Sour, which is a Pisco Sour made with Coca leaves: yes, the stuff cocaine is made of! (It takes bushels of leaves to make the smallest amount of cocaine apparently, however the stuff tastes lovely; like a nice earthy tea.)
Ok, I just made one of these puppies - lemon/lime mix: fantástico!
Really good explanation on Pisco….great video. Thx guys.
I make most of my ‘Sours’ with both lemon and lime, no regrets so far 👌🏼
This channel is seriously underrated
I am late to the party, but tonight I tried this recipe and absolutely love it!
I love pisco sours, they are the perfect afternoon brunch drinks with ginger cookies haha 😊
The one pisco cocktail I always wanted to try but never got the chance is the Fog Cutter. Any chance you will make one in the future?
You are the best Anders, keep them coming Cheers 🥂
Love the call with the ginger cookies! I also think the Fog Cutter would be an interesting one for the channel. I've had them a couple different ways, both with and without the Pisco. I'll definitely make one in the future! Thank you, David!
Just made these exactly as described. So delicious and it was great to give the backstory like I researched it myself 😂
Thanks for that!
Was watching this video again since Pisco Sour day is upon us, and happened to become obsessed with your glasses. They're exactly what I've been looking for. Could you share the brand/style? Also this is a great recipe and love your channel. Cheers!
oh, upon checking back at this comment i realize I'm an idiot and didn't clarify which glasses... your eye glasses. your glassware is also nice, but i know what that is :P. sorry.
Great video, Anders. Really enjoy the split of citrus and the story behind it. This video came just in time for me to break Dry January (drinking on weekends only in February)
A successful Dry January. Well done! You deserve this drink more than me. Enjoy it, and cheers to you!
I really enjoy the history behind the spirits
Same here, the story sells the drink better than anything else good!
You have won a subscriber with this video Mr.
great video! Greetings from Peru!
Just did it, with Monin caramel syrup because I'm out of simple syrup (and I accidentally did 1 ounce of it so I added another 1/4 ounce of Pisco). It's delicious! I'm having hints of woodruff and I have no idea where that comes from ...
I have found that aquafaba adds an earthiness to drink that I personally don’t like. I usually stick with pasteurized egg whites, but I have been experimenting with Kevin Kos’ Super Syrup and I think it is an excellent option. It produces good foam and there’s no off-flavor imparted at all. The only problem is that it’s a little time consuming to make.
Also I love the Pisco Sour this is an amazing cocktail
I do too! These things go down WAY too easy though. They kept disappearing on me!
@@AndersErickson bitter sweetness
Great great video. Coming from a peruvian who loves pisco sour ❤ also very detailed information on the history behind the cocktail. Still, i'd have used egg white, aqua faba kinda changes the taste imo 😢 with egg whites you don't get any taste from it, it's just foam.
Hi Anders, just tried out your Pisco Sour. I was familiar with this one, always used nutmeg as a garnish, but the Angostura drop(s) is a better idea... I have three Pisco bottles, 1 from Peru and 2 of Chili, those of Chili are aged spirits. I tried it with a Chili bottle and a Peruvian. For me the Pisco from Chili tastes better in the cocktail. The aging of this spirit gives the cocktail an extra dimension. So that triggered me to use another spirit which I think is closely related to the Pisco... The Italian Grappa. I used a fine Grappa Barricata which means that the Grappa is aged on barrels. The grappa is a bit harsher in taste and that reflected also in the cocktail. I tried these 3 variations (Chili, Peru, Italy) out with my girlfriend and we both liked the Chili Pisco sour the most. Thank you for your lovely vids! They inspire me a lot. All the best. Greetings from Eddy from Belgium.
🤦🏽♂️
You have a better idea Mr. Sanchez?
@@eddyvandenspiegel1886 don't worry about him, they probably don't agree with your opinion, but because the Peru-Chile rivalry is so needlessly big, they feel like they HAVE TO tell you you're somehow wrong if you say Chile>Peru (or the other way around).
Let's all just enjoy this delightful cocktail the way we want :)
@@Patronux Indeed my friend. It's a matter of taste, not of nationalism. Cheers!
Excellent decision! 👏👏👏
Nice one Anders. heads up though my wife is Peruvian and I dont think most peruvians even know what a lemon is. they just have limon (limes). so it should be made just limes. also as you said usually egg whites. it's a more simple drink but I'm a big fan of chilcanos in the summer as well
We know. We just call yellow lemon.
Saludos desde Perú 🇵🇪
After your BTS picture, all I can think of now is the Milk Crates 😂😂 ...Great video! I have learned a lot about Pisco lately! I really have to get myself some Pisco!
Haha. Those milk crates are holding up the entire channel! 😂 I should get myself a drink cart like you. And definitely grab some Pisco! It's so easy to mix with.
Hey Anders, loved the video! As a South American who's neither from Chile nor Peru, but fell in love with Pisco some time ago, I'm gonna be trying to recreate this at some point.
By the way, unrelated question - smashing shirt! What brand is it?
Great explanation and great cocktail!
Thank you so much! Cheers to you!
Love your presentation style!
Amazing! , we want to see u make the pisco punch
As someone whose heritage (and drinking habits) include pisco sours I gotta say I was floored when you called it a "light" cocktail. Pisco can knock you under the table and I always thought of it as a special celebration drink. Then you mentioned the difference between Peruvian and Chilean pisco. Ah, that might explain it! The high proof Chilean is delicious.
You might want to try a piscola. But have your designated driver lined up.
Pisco is awesome 🤤👍 nice Video too👍
Excellent version of Pisco Sour, I only suggest you make it in a flute or Champangue glass.
Greetings from Chile!!!!
Thanks, Rodrigo! Cheers from Chicago!
Pisco is of Peruvian origin, it is not Chilean, Chile, it was a Peruvian colony
@@manuelgaspar71 Pisco has a designation of origin and can be produced both in Chile and Peru
@@rodrigojure2671 es pisco is of Peruvian origin not Chilean chile only makes hot water of grape chile was a Peruvian colony
@@manuelgaspar71 de un peruano a otro, por qué no mejor te callas? lo que importa es el cóctel. Y lo único que el vídeo menciona es dónde se originó el cóctel, no dónde se originó el Pisco, así que tu comentario es irrelevante.
Deja a la gente disfrutar lo que les gusta de la manera que les guste.
My absolute favorite drink.
Can't go wrong with one of these. I go the egg white route myself though.
@@Barprints I use the egg white too😊
Great video and info on Pisco. I am getting my first bottle of pisco today.
That’s wonderful! I think you’ll enjoy working with it. Happy Pisco Sour Day!
Sounds and looks great I am trying to find a great sour drink!
I would be so happy, if I walked into a bar, and you were the bartender 😂
ANDERS!!!! Great video. I need picso NOW!!!!! I wanna try this....
You're gonna love it, Tim! Be warned, they go down easy!
@@AndersErickson PERFECT!!!
loving the videos! do you make the aquafaba or do you buy it?