Brilliant! This is why I love your videos. Educational, amusing, and practical. Love me a Pisco sour and excited to dig deeper into the spirit category.
🎉🎉❤❤ Pisco is the national drink in Peru 🇵🇪 abd is born in the region Pisco in Perú,! Pisco is from Peru and nothing more. #Peru #Pisco #PiscoPeru #PiscoCiudad
The first pisco sour I had was in a Peruvian restaurant in San Francisco and they garnished with cinnamon. I've seen it both ways but with your specific pedigree I was interested in your take on the garnish.
Any time I get a pisco sour at a Peruvian restaurant I never question the ingredients, technique, or garnish. My take is strictly from a craft cocktail perspective, but I expect there are a gazillion other regional takes. Sort of related, I'd never drink Mezcal with an orange wedge but lots of guests have told me that's how they do it in Oaxaca.
When it comes to singani, Total Wine now carries the Rujero brand in some areas. I've only had Singani 63 so far, but I love how aromatic it is. I'm gonna pick up some Rujero soon to see how it compares.
I’m a late comer to the cocktail world but my squad of spirits is now a platoon. How did that happen? If a Pisco is drafted, I’ll be sure to be sampling a Peruvian menu for a full experience. That will have to be in my own kitchen as I’m vegan in a dry state…don’t get me started, but there will be plantains in some form and hot pink dinner napkins. Thank you for clarifying the category so I know which Pisco to grab at the next out-of-state opportunity. ¡Salud!
I've heard of dry counties but a dry state?? Is that a cheeky way of saying you live in Arkansas? Also, you should trademark Vegan In a Dry State, it would make a good book/movie/band name.
@@ZachZoschke Not cheeky but perhaps not entirely accurate. Utah may not be officially dry but highly regulated and not much variety. Spoiled me to the point that other state grocery stores have a Sodom & Gamorah vibe now. I only just began studying for the 5 o’clock bar exam so next time I’m in S & G, I’m stocking up. Thank you for the education & inspiration!
@@darma8030 Interesting to hear because I stayed in SLC a couple years ago and went on the bar crawl of life. Not that I'd expect that in the rest of Utah...
I really enjoyed the video. Can you elaborate why you think of Mosto Verde as more of a sipper? I am asking because my personal favorite is a Psico Sour with a Quebranta Mosto Verd and 30 ml of split base Citrus.
I only say that because I enjoy the delicate complexity of a good mosto verde and think it would be buried under the rest of the ingredients if put into a cocktail. I've never actually made a pisco sour with mosto verde though, so I may end up changing my position on this once I try it. Do you have a favorite brand? Also, I love your name. Well done.
@@ZachZoschke Usually I stick with Barsol since I can straight order it from amazon for a moderate price. I tried Porton and 1615 but both don't seem to really improve a Sour that much. Maybe if I drink more Pisco neat? Well I am still not finished exploring. Pretty much had the whole Barsol range but getting other brands can be a challenge here in germany. Thanks a lot for answering!
What are your thoughts on using a spindle blender (with ice) to mix and aerate pisco sours? I've tried it (using a classic Hamilton Beach milkshake mixer) and it works, but I haven't tried your triple shaking method.
My guess is it would work just fine, but you may need to experiment with the volume of ice depending on what kind of ice it is, e.g., if using pebble ice use less than you would with cubes so it doesn't over-dilute. The Buena Vista in SF makes their Ramos in a blender and it froths up nicely. Again, the dry/wet/dry shake isn't the most efficient method but it does impress guests.
Es ist seit jeher bekannt, dass der ursprüngliche Pisco zu 100 % peruanisch ist. El resto es falsch, Solo-Nachahmung. Jetzt mit den historischen Dokumenten, die vor Jahrhunderten gefunden und von der UNESCO (Organisation der Vereinten Nationen für Erziehung, Wissenschaft und Kultur) anerkannt wurden und belegen, dass Peru die Wiege des Origenes del Pisco ist.
"Pisco Sour, Lomo Saltado and discover what love is" 100000000000000000000000000000000000000000000000000000000% this.
Zach, Great info, Love it!
Thanks Dave!
I've never had Pisco but I'm definitely interested. Next time I see you I'll have one.
Excellent as always!
Now I want some Pisco….
Thanks. You and me both!
Brilliant! This is why I love your videos. Educational, amusing, and practical. Love me a Pisco sour and excited to dig deeper into the spirit category.
Thanks brother!
That was a fantastic break down!
Thanks Vino!
I am with you... a pisco sour is one of the most delicious cocktail ever made!!
It really is!
I'm trying to make up my mind about buying my first bottle . Nice video , thank you .
🎉🎉❤❤
Pisco is the national drink in Peru 🇵🇪 abd is born in the region Pisco in Perú,!
Pisco is from Peru and nothing more. #Peru #Pisco #PiscoPeru
#PiscoCiudad
The first pisco sour I had was in a Peruvian restaurant in San Francisco and they garnished with cinnamon. I've seen it both ways but with your specific pedigree I was interested in your take on the garnish.
Any time I get a pisco sour at a Peruvian restaurant I never question the ingredients, technique, or garnish. My take is strictly from a craft cocktail perspective, but I expect there are a gazillion other regional takes. Sort of related, I'd never drink Mezcal with an orange wedge but lots of guests have told me that's how they do it in Oaxaca.
Great vid Zach, thank you. One of my favourite ways to drink Pisco is the Final Rhuse and I’ve experimented with a couple of riffs.
Had to look this up, and it sounds really good. I have yet to truly get down with rhubarb, but I really want to try this drink so now I have to.
@@ZachZoschke there’s a liqueur here that’s a rhubarb mistelle which I’ve used with great success.
Solid pisco sour recipe. I used gum syrup instead of the simple. Delicious. I have to try a mosto verde after your recommendation!
Thanks. I love the explanation
Glad it was helpful!
@@ZachZoschke Which are the top brands of pisco?
When it comes to singani, Total Wine now carries the Rujero brand in some areas. I've only had Singani 63 so far, but I love how aromatic it is. I'm gonna pick up some Rujero soon to see how it compares.
Yeah, looking forward to trying other singanis as well. I'll have to check TW.
Hey! Nice.
Thanks man!
the bitter garnish might have been a happy accident for you, but better than anything I could do!!!
Lol I should be better at it by now
I’m a late comer to the cocktail world but my squad of spirits is now a platoon. How did that happen? If a Pisco is drafted, I’ll be sure to be sampling a Peruvian menu for a full experience. That will have to be in my own kitchen as I’m vegan in a dry state…don’t get me started, but there will be plantains in some form and hot pink dinner napkins. Thank you for clarifying the category so I know which Pisco to grab at the next out-of-state opportunity. ¡Salud!
I've heard of dry counties but a dry state?? Is that a cheeky way of saying you live in Arkansas? Also, you should trademark Vegan In a Dry State, it would make a good book/movie/band name.
@@ZachZoschke Not cheeky but perhaps not entirely accurate. Utah may not be officially dry but highly regulated and not much variety. Spoiled me to the point that other state grocery stores have a Sodom & Gamorah vibe now. I only just began studying for the 5 o’clock bar exam so next time I’m in S & G, I’m stocking up. Thank you for the education & inspiration!
@@darma8030 Interesting to hear because I stayed in SLC a couple years ago and went on the bar crawl of life. Not that I'd expect that in the rest of Utah...
I really enjoyed the video. Can you elaborate why you think of Mosto Verde as more of a sipper? I am asking because my personal favorite is a Psico Sour with a Quebranta Mosto Verd and 30 ml of split base Citrus.
I only say that because I enjoy the delicate complexity of a good mosto verde and think it would be buried under the rest of the ingredients if put into a cocktail. I've never actually made a pisco sour with mosto verde though, so I may end up changing my position on this once I try it. Do you have a favorite brand? Also, I love your name. Well done.
@@ZachZoschke Usually I stick with Barsol since I can straight order it from amazon for a moderate price. I tried Porton and 1615 but both don't seem to really improve a Sour that much. Maybe if I drink more Pisco neat? Well I am still not finished exploring.
Pretty much had the whole Barsol range but getting other brands can be a challenge here in germany. Thanks a lot for answering!
What are your thoughts on using a spindle blender (with ice) to mix and aerate pisco sours? I've tried it (using a classic Hamilton Beach milkshake mixer) and it works, but I haven't tried your triple shaking method.
My guess is it would work just fine, but you may need to experiment with the volume of ice depending on what kind of ice it is, e.g., if using pebble ice use less than you would with cubes so it doesn't over-dilute. The Buena Vista in SF makes their Ramos in a blender and it froths up nicely. Again, the dry/wet/dry shake isn't the most efficient method but it does impress guests.
Almost sounded like you said “worth the Peruverbial squeeze”!
Or did I? 🧐
That’s what I heard, Wordmaster.
Es ist seit jeher bekannt, dass der ursprüngliche Pisco zu 100 % peruanisch ist. El resto es falsch, Solo-Nachahmung. Jetzt mit den historischen Dokumenten, die vor Jahrhunderten gefunden und von der UNESCO (Organisation der Vereinten Nationen für Erziehung, Wissenschaft und Kultur) anerkannt wurden und belegen, dass Peru die Wiege des Origenes del Pisco ist.