I bought and read "Vegetables Unleased" and in it there is a recipe for a Pisco Sour made with the liquid from a can of chickpeas, or garbanzo beans instead of egg white. I have made it to acclaim, it is superb!
I had my first Pisco Sour exactly one year. Actually, just short of one day. ;) It was in a hotel bar in Lima (first visit to Peru) and the coupon we got after checking in said Water or Pisco Sour. That wasnt a hard choice for me. Loved it.
Jose, I'm always excited when Longer Tables comes out because Im always increasing my education through your wisdom and experience. Learning allows you to grow and become more educated and more diverse. There's nothing like sipping a good Brandy after a great dinner and with great company. You are the best. Thank you ❤️.
We live in Madrid right by the Peruvian embassy. A Pisco Sour is on every block, and 2 for €14 most times! It's a lovely way to end the afternoon and Peruvians are so kind. We also of course enjoy some ceviche and arroz pollo, quite typical but easy to eat. We love living in this area of Madrid for this reason.
What a beautiful way to enjoy pisco sour! I used to live in Germany and was also surrounded by great Peruvian restaurants but Madrid definitely beats that, too many good places there!
My husband was born in Chile so pisco sours have been in my drinking rotation for the last 40 years. I make a pretty good pisco sour; it’s the cocktail we offer guests when they visit our home in the mountains of Colorado. Many people have never had a pisco sour. How sad! We inherited a few bottles of Chilean pisco but now I have a hard time finding any in liquor stores. I’ve adapted to Peruvian pisco because that’s all I can find. Though I have to say I have never seen the interesting varieties that you explore in the article. Guess I’ll have to look harder!
I met Johnny Schuler years ago at a seminar that Dale DeGroff recommended I go to. At that point I had no idea that there there were different grape varieties used, and that some single variety Piscos were already being made. It's a great spirit for a broad range of cocktails--more flavor than vodka, less aggressive than gin. It plays well with a huge range of ingredients.
I bought and read "Vegetables Unleased" and in it there is a recipe for a Pisco Sour made with the liquid from a can of chickpeas, or garbanzo beans instead of egg white. I have made it to acclaim, it is superb!
I had my first Pisco Sour exactly one year. Actually, just short of one day. ;) It was in a hotel bar in Lima (first visit to Peru) and the coupon we got after checking in said Water or Pisco Sour. That wasnt a hard choice for me. Loved it.
Tried to make it at home, but not the same.
Jose, I'm always excited when Longer Tables comes out because Im always increasing my education through your wisdom and experience. Learning allows you to grow and become more educated and more diverse. There's nothing like sipping a good Brandy after a great dinner and with great company. You are the best. Thank you ❤️.
I agree Mary! I love learning with José, always providing such great knowledge.
We live in Madrid right by the Peruvian embassy. A Pisco Sour is on every block, and 2 for €14 most times! It's a lovely way to end the afternoon and Peruvians are so kind. We also of course enjoy some ceviche and arroz pollo, quite typical but easy to eat. We love living in this area of Madrid for this reason.
What a beautiful way to enjoy pisco sour! I used to live in Germany and was also surrounded by great Peruvian restaurants but Madrid definitely beats that, too many good places there!
My husband was born in Chile so pisco sours have been in my drinking rotation for the last 40 years. I make a pretty good pisco sour; it’s the cocktail we offer guests when they visit our home in the mountains of Colorado. Many people have never had a pisco sour. How sad! We inherited a few bottles of Chilean pisco but now I have a hard time finding any in liquor stores. I’ve adapted to Peruvian pisco because that’s all I can find. Though I have to say I have never seen the interesting varieties that you explore in the article. Guess I’ll have to look harder!
I've never had a Chilean pisco sour! What differentiates it from the Peruvian one?
I love a Pisco sour!
Me too!
Villa Peru in Tucson makes a great pisco sour!
https://www.villaperutucson.com/
I met Johnny Schuler years ago at a seminar that Dale DeGroff recommended I go to. At that point I had no idea that there there were different grape varieties used, and that some single variety Piscos were already being made. It's a great spirit for a broad range of cocktails--more flavor than vodka, less aggressive than gin. It plays well with a huge range of ingredients.
Such a good article José! I love learning more about food with you.