PISCO DECODED-A Masterclass in Peru’s National Spirit
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- čas přidán 15. 12. 2021
- How well do you understand pisco? Give me seven minutes and I’ll turn you into an expert.
While both Peru and Chile argue over it’s origins, pisco is (to me anyway) tied to Peru, but I didn’t know much about it until I got a job at a Peruvian restaurant, and only then did I realize what a deep category it is.
Light and easy going, pisco can take the place of gin, vodka or even white rum in most cocktails. If you’ve never played around with this delicious and versatile spirit you should.
Uncle Pete's video about pisco:
• Learn About Pisco with...
The restaurant I mention in the video is called Los Balcones. They are still open, and are worth a visit if you’re ever in Hollywood. They turned me into a total snob to the point where they are the only Peruvian restaurant I’ll go to.
The dish I reference at the end of the video is lomo saltado, which is the Peruvian take on steak frites. Whatever you’re imagining, it’s better, I promise.
My Pisco Sour spec:
2oz/60ml pisco acholado or Quebranta
.375oz/11ml lemon (3/8oz)
.375oz/11ml lime (3/8oz)
.75oz/22ml 1:1 simple syrup
1 egg white
#pisco #piscosour #capurro - Zábava
"Pisco Sour, Lomo Saltado and discover what love is" 100000000000000000000000000000000000000000000000000000000% this.
Zach, Great info, Love it!
Thanks Dave!
I'm trying to make up my mind about buying my first bottle . Nice video , thank you .
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!
I've never had Pisco but I'm definitely interested. Next time I see you I'll have one.
That was a fantastic break down!
Thanks Vino!
Excellent as always!
Now I want some Pisco….
Thanks. You and me both!
I am with you... a pisco sour is one of the most delicious cocktail ever made!!
It really is!
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
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.
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.
Hey! Nice.
Thanks man!
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.
Thanks. I love the explanation
Glad it was helpful!
@@ZachZoschke Which are the top brands of pisco?
Almost sounded like you said “worth the Peruverbial squeeze”!
Or did I? 🧐
That’s what I heard, Wordmaster.
Solid pisco sour recipe. I used gum syrup instead of the simple. Delicious. I have to try a mosto verde after your recommendation!
My fave peruvian restaurant/pisco bar closed due to covid :(
NOOOOOOOOOO sorry man. That sucks.
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!
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...
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.