In the latter part of the 19th and the early 20th century, windjammer sailors in the nitrate and guano trades to Peru and Chile drank significant quantities of pisco when they arrived on the west coast of South America. Pisco is a brandy named after a southern Peruvian port. No doubt, most sailors drank it straight. These days the favored drink is the pisco sour, which is claimed as the national drink of both Peru and Chile. On a recent trip to Peru, I downed more than a few pisco sours and enjoyed each one. The drink is fundamentally a blend of pisco, sugar, lemon or lime juice and ice. The Peruvian version, developed in the 1920s, is a touch fancier, with a blended egg white for frothiness and a dash of Angostura bitters as an accent.
Since returning from Peru, I have come up with my own variation — pisco grog. Continue reading