Where to Celebrate National Pisco Sour Day in NYC
In our cocktail-crazed world, there's only one event worth celebrating this weekend. And it has nothing to do with a pigskin. On February 2, it's time to raise a glass for National Pisco Sour Day.
Here's where to get your Pisco Sour on this Saturday in NYC:
- The Wayland: In the East Village, Portón Sours will be flowing freely at this tiny bar. Check out the Hawthorne Sour recipe for a preview of what's to come on Saturday.
- Evelyn Drinkery: The relatively new Alphabet City cocktail parlor features everything from spirited phosphates to egg creams on their cocktail menu. And there's no doubt Evelyn's yuzu-citrus Pisco Sours with Portón on February 2 will also be an elevated creation. (see recipe below)
- Tacu Tacu: Tacu Tacu is worth the trek to Brooklyn for both the Pan Asian-Peruvian food and, of course, the authentic Peruvian Pisco Sours. Grab some friends and head downstairs for some karaoke.
- Esperanto: A South American bistro not celebrating National Pisco Sour Day would simply be a crime. On February 2nd, they'll be offering Portón Sours at a price you can't resist have three.
- Employees Only: This West Village hotspot, reminiscent of a speakeasy in its decor, serves up a serious Pisco Sour with BarSol Pisco, fresh lime and raw egg white.
Before heading out to celebrate both Chile and Peru's national drink, best to get the Summly-sized scoop on Pisco.
What the Pisco is it?
Like the brandy of South America, Pisco is a grape-based liquor dating back to the 16th century. It is considered the “fifth White Spirit.” As with the Scots and the Irish and the origin of whisky, it's a hotly debated topic on where it originated - Chile or Peru?
Peruvian vs. Chilean
Although Peru and Chile both claim the Pisco Sour as their national drink, there are subtle differences to note.
The Peruvian Pisco Sour uses Peruvian Pisco as the base liquor with lime (or lemon) juice, syrup, ice, egg white, and Angostura bitters. The Chilean version is similar, but uses Chilean Pisco, sugar instead of syrup, and leaves out the bitters.
A Pisco Sour is Born
The Pisco Sour originated in Lima, Peru by bartender Victor Vaughn Morris in the early 1920s. He served the Pisco Sour in his saloon, Morris’ Bar, as a riff on the Whiskey Sour. It wasn’t until a decade later, the Pisco Sour showed up on American soil – mostly in California.
And for your at-home Pisco Sour Day party, here's few recipes for some NYC's best mixologists:
E.B.D “Evelyn’s Back Door”
By Christian Sanders, Evelyn, New York, NY
• 2 parts white pepper-infused Portón
• 3/4 part yuzu citrus blend**
• 3/4 part house syrup
• 1 dash Angostura Bitters
• 3/4 part egg white
Add all ingredients into shaker and dry shake (no ice) well. Add ice and shake well again before double straining into glass. Garnish with cracked white peppercorn, and to with two additional drops of Angostura bitters.
**Yuzu Citrus Blend:
Combine 3/5 part Yuzu (bitter Japanese citrus) with 2/5 part lemon juice.
Add all ingredients into shaker. Dry shake (no ice) well. Add ice and shake well again before double straining into a glass. Garnish with a dash of angostura bitters.
Headline photo by Entrecomillas on Vimeo.