Pisco Sour or Flying Bird

By Sandra Scott

After a day of sightseeing in Santiago, Chile, my husband and I returned to the Crown Plaza Hotel and headed for the Trafalgar Bar to rest our weary feet and cool off. Luckily for us it was Happy Hour.

Fernando, our server, brought us some traditional Chilean treats, including snack-sized empanadas, fried meat and cheese pastries.

I asked for his cocktail suggestions. “Without question you have to have a Pisco Sour. It is strong, so it is best at the end of the day. But it is refreshing and the traditional drink in Chile,” he said.

Chile, of course, is noted for its wines. Although Pisco comes from the Muscatel grape, it but bears no resemblance to wine. Juice from the hand-picked grape is extracted and the process of fermentation begins in large steel kegs. During this process the sugar is converted into alcohol with the grape juice being transformed into wine. The slow process of distillation then follows and it is from this that the drink acquires its pure taste and distinctive aroma. It is aged for six months American 0ak barrels before it is bottled.

There are different theories as to the origin of the name “pisco.” Some say the beverage was first produced in Peru and exported from the port of Pisco. However, another more imaginative theory is that the name comes from the word “pisquo,” literally translated as “flying bird,” a metaphor for the uplifting effects Pisco has on the drinker.

While served in many ways, the most popular way to drink Pisco is a Pisco Sour. The recipe is quite simple and made by mixing one egg white, some powdered sugar and one part lemon or lime to three parts of chilled Pisco. 

To experience the ambiance of Santiago visit Plaza de Armas, wander along Ahumana enjoying the street entertainers, climb Cerro Santa Marta for great views of Santiago as the sun sets, then head to the Crown Plaza and relax with a Pisco Sour.

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