Pisco, the mysterious and versatile spirit from Peru and Chile, has been around for centuries, but it’s only now finding its way to our cocktail glasses. but what is it, what does it taste like and where do we find this unusual South American tipple?
The newest food trend of authentic South American fair is unearthing all kinds of fantastic culinary finds. I’m talking about pisco, a spirit from Peru (and also Chile) that’s been around for about 4 centuries.
Spanish settlers from the 1600s had trouble getting the orujo brandy they loved so much. instead they used the local grape red wine and distilled it to make pisco.
Over the centuries, this spirit has become renowned to the Peruvian and Chilean cultures. The question is, how do you drink it?
Neat, pisco has a light, fruity flavour, which is unexpected considering its relatively high alcohol content. Otherwise, pisco’s found its way to numerous a popular bar in the form of a pisco sour cocktail.
Pisco Sour
Here’s what you need
– 2oz pisco
– 1oz lemon or lime juice
– 0.5oz easy syrup
– 0.5oz egg white
– dash of Angostura bitters
Here’s what you do
1. pour ingredients minus the bitters into a shaker over ice.
2. Shake hard for at least 30 seconds – the much more you shake, the much more the egg white will froth up to form a beer-like head on the drink.
3. pour into a martini glass ‘straight up’ or on the rocks in a tumbler glass.
4. add the dash of bitters onto the froth to decorate.
5. Garnish with a lime or lemon wheel.
Month of Pisco
In celebration of this relatively unknown spirit, the Month of Pisco has been recognized by pisco fanatics, The Pisco People. Throughout the cold month of July, imbibers in Sydney and Melbourne can find a host of venues to get down and pisco (sorry).
To get into the vibe of it all, we went to La Puerta in North Sydney to check out their Month of Pisco cocktails. We were also keen to taste the food this little family run South American eatery is serving up.
La Puerta is run by husband-and-wife team Oscar and Catherine Espinosa, both from Bogata, Colombia. Their focus is on homely meals that carry you far away to distant Latin American shores.
Think Peruvian cassava croquettes, Colombian soups and Brazilian churrasco steaks. Every dish has a story, and it all tastes amazing.
In pisco stakes, Mrs R had the classic pisco sour, which was smooth, velvety and delicious. I tried one of the signature Month of Pisco cocktails:
El Capitan pisco cocktail
Here’s what you need
– 2oz pisco
– 1oz dry vermouth
– 1oz lime juice
– dash of Angostura bitters
Here’s what you do
1. pour ingredients into a shaker of ice.
2. Shake vigorously and pour everything – ice as well – into a martini glass.
This drink is very dry and quite tart, so drinking this with the sweet, spicy chillies in the food at La Puerta was the best.
Talking of food, it’s only best I ought to share with you what we ate because it was so bloody delicious! Food here is brought out for everyone at the table to eat.
Pan Latino – hand-made cassava and queso fresco bread with in-house smoked butter.
Kiss queso fresco – the queso fresco cheese is similar in texture to halloumi, with the same squeak as you bite it, and little kiss chillies from Brazil are sweet and full of flavour. La Puerta is the only place in Sydney you can get these by the way.
Empanditas with goats cheese aji dipping sauce – crispy yet doughy small empanadas full of tender juicy meat and peas. The sauce is a ideal blend of goat cheese and latent chilli heat.
Lomo peruano – a conventional Peruvian dish of cassava croquettes, crispy onions and a chunky succulent beef stew. The yellow aji give the dish a balancing sourness that’s best on the money.
Changua fish – long fillets of perfectly cooked king fish in a finishing sauce/custard that chef Oscar has made from what is typically a soup in Colombia. comes with coconut rice that they make best here in-house.
Chanchito salad – crispy pork tummy and fig salad. This is an fantastic dish with so much going on. It’s a salad for those who hate salads!
Pastelitos – dessert pastries that are light and fluffy yet full of delicious dulce de leche. I could eat these all day – but certainly shouldn’t!
Some of these dishes are new to La Puerta’s winter season menu, so don’t wait till spring to try them; they’ll probably be gone. and that would make me very sad!
La Puerta Restaurant
Good for: romantic dinner, catch-up with friends, authentic South American food
Open: Tues-Sun – 5.30pm-10.30pm – bookings recommended
Shop 5, 2A Waters Rd
Neutral Bay
Sydney 2089
W: LaPuertaRestaurant.com.au
Fb: @lapuertalatinoflavours
Ig: @lapuerta_flavours
Have you tried pisco? What’s your preferred way of drinking it? Where do you opt for your taste of Latin America? tell us in the comments!
Images by Mrs romance using an OM-D E-M5 mark II Olympus camera. We dined as guests of La Puerta.