Two ways to get pisco, two different personalities
The pisco is the flag liquor of Peru, a reason for national pride and also for a historic dispute with Chile about its origin. In 3 Soles, that liquor appears in two preparations that represent well his two potential faces: pisco sour, creamy and with body and chilcan, lighter and more refreshing, almost as if they were primes that get along well but are nothing alike.
Both leave from the same distillate but the final result cannot be more different. The pisco sour ($36,800, 2×1) pisco, lemon, rubber syrup and egg clear, and have been beaten to achieve that characteristic foam that crown the drink and that many consider the fire test of a good bartender. The Chilean ($38,600, 2×1), however, is pisco with ginger ale and lemon, served as a high glass, more like a high ball than a cocktail, and thought to be taken with peace in a long afternoon.
The technique behind the pisco sour
Reaching the right pisco sour foam isn’t as simple as mixing the ingredients. It requires an energetic shake, usually at two times, so that the egg clear will be well integrated and that sparkling cape will be generated onto the surface without an awning drink. It’s one of those cocktails where the technique weighs as much as the ingredients: two bartenders with the same recipe can deliver very different results depending on their conduct of the shaker.
That technical demand was part of why pisco sour was considered a reference cocktail at any bar that serious Latin American cuisine and why testing them at different locations often gave surprising different results.
The version with Red Fairy
In 3 Soles there’s a pisco sour with red fruits, that adds a sweet and visual component, the pink color of the drink, without losing the characteristic acidity of the original. It’s a good entrance door for those who have never had pisco and care about a very strong or very acid drink for their taste as fruit touch smoothes that first impression without sacrificing the cocktail’s identity.
If you’d rather something more soft
The Chilean tend to be the most friendly choice of both, with the refreshing effect of ginger ale, and with that soft and hot ginger characteristic touch. If pisco sour looks intense, starting with chilcan is good strategy before rising with intensity, especially in hot climate where a drink served high with ice glass becomes more apt than a drink served with a drink.
Frequently Asked Questions
What’s stronger, pisco sour or chilcan?
The pisco sour usually feel more intense with its creamy texture and concentration of taste. The Chilean, while bearing ginger ale, is more light and refreshing, though the amount of pisco may be similar in both.
Do they both have a 2×1 promotion?
Yes, both pisco sour and chilcan are within the 2×1 production of copycat cocktails.
Is there an egg-free version of pisco sour?
The bar equipment should be consulted at the time of order as the egg clear is part of the traditional pisco sour recipe and determines its texture to a great extent.
What’s the bar for those who have never been pisco?
The Chilean is usually a more kindly entrance to the pisco’s taste with its light, while pisco sour with Red Fairy is a good choice if you are looking for something with more body but soften by fruit.
If you were to have been tipped to prove either of them, book your table here.
