Pisco Sour – The Signature Cocktail of Peru

By Sandra Scott

After the long flight to Lima, Peru, John and I arrived at the Sonesta El Oliver tired and weary. In front of the Sonesta, El Oliver, the tranquil park filled with olive trees planted by the Spanish many years ago, brightened our spirits. Our mood improved even more when, upon check in, we received a coupon for a complimentary Pisco Sour, the signature cocktail of Peru.

It didn’t take long for us to get settled in our room and head to the lounge for our Pisco Sour.  While Eber Cuestas prepared the cocktail, he explained how it is made.  Into the shaker went three ounces of Pisco Ocucaje, one ounce of lemon juice, one ounce of liquid sugar, four cubes of ice, and one egg white. He shook it vigorously and poured the frothy mixture into a glass and added a drop of Angostura Bitters. It was a wonderful welcome to the Sonesta and Peru.

“You know Chile claims they invented the Pisco Sour.” I told Eber.

With a chuckle Eber said, “Not true! In fact they buy the Pisco grapes from us and the drink is named for the port of Pisco, which is in Peru!”

We spent the next day exploring Lima. For well over an hour, at the Presidental Palace on Plaza Mayor, we watched the most amazing changing of the guards. Along with the traditional troops in their red and blue uniforms, the miltary band played, horses pranced and performed, and a horse-drawn carriage arrived led by an honor guard on horseback. Ladies in colonial outfits disembarked from the carriage and performed a traditional dance with the horses. It was spectacular!

A few days later we were in Ica, south of Lima and near the port of Pisco.  In Ica many vineyards grow the grapes used to make Pisco.  We visited the Catador Winery where they have been preparing Pisco for more one hundred years.  Our guide, Jessica, led us through the entire process from picking the sweet grapes to the way they mashed, pressed, filtered, fermented and distilled the old fashion way. A century ago, it took six people stomping ten hours to mash 12,000 kg of grapes. The juice was then pressed, filtered through a woven basket and drained into clay containers where fermentation took place.  Even today, Catador distills in the traditional way by boiling the liquid in huge clay pots, which results in three parts: the head, the tail and the body.  After all, Pisco means flying bird. The body becomes the Pisco; the head and tail are mixed and used as a cleaner.  We refrained from the invitation to stomp on the grapes, but some visitors just couldn’t resist.  Instead, we accepted the invitation to visit the shop to try a Pisco Sour and other Pisco products.

A few days later we were back at the Sonesta where Eber once again prepared our welcome Pisco Sour.  We sipped it with a new appreciation for the process that went into making the refreshing signature cocktail of Peru.

Visit www.sonesta.com and www.go.to/elcatador.

Sandra Scott is a frequent contributor to travel publications and to Creators Syndicate
and has co-authored two books on local history. She lives in Mexico, NY.

Photos by J. J. Scott.

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