Pisco Sour

I quickly learned that the national drink of Peru is the Pisco sour. Quite frankly, I think that this should be more then a national drink- it should be one of their national dishes.

Using egg whites to create frothiness(how did american mixologists only discover this in the last 5 years?), Pisco sours are a great aperitif.. or after aperitif, or through the meal, or after the meal or just about any time of the day drink. The gorgeous concoction in this photo was at La Rosa Nautica. Since people on my dad's tours don't really drink.. I had.. one, two, three, four.. oh wait.. FIVE of these puppies during lunch. Each one, equally as delicious as the one before.

Frozen Pisco sour with Pisco soaked raisins and a shot of frozen Pisco sour at the gorgeous, green, ultra luxury Sumaq Machu Picchu hotel in Machu Picchu- with menu design by world renown Peruvian Chef Rafael Piqueras.

Pisco is an a liquor distilled from grapes and is the national bitter or liquor of Peru. It is said to have originated from the region of Pisqu back in Inca times with the word having Quechuan roots. It is said that Pisco gained popularity when imports of alcohol were banned in Peru and Chile to eliminate competition for locally grown liquors. Pisco, the harder liquor in comparison to wine became the liquor of choice.

There are a few levels of Pisco that should be noted:

Pure: made from one variety of grape.. no blending allowed! usually used are Quebranta Mollar or Common Black varietals.

Aromatic : Muscat or Muscat varietal grapes. Only one varietal again.

Mosto Verde : Made from partially fermented must (the leftover skin bits from the first pressing of wine). Must be distilled before fermentation process turns everything into sugar.

Alcholado : blended grapes

All pisco is to be aged three months. There are differences between Chilean and Peruvian Pisco. Seeing that I've never had Chilean Pisco, Peruvian tastes like heaven to me!