Whether you like yours Peruvian style (with egg-white foam on top) or Chilean (made with the slightly darker spirit), there will be a Pisco Sour to suit all tastes in London during the run-up to Saturday February 7: Pisco Sour Day. The cocktail – made from pisco (a grape-based distilled spirit) mixed with lime juice, sometimes egg white, and topped with Angostura bitters – is being celebrated across the capital in a number of bars and restaurants.
Coya in Mayfair creates its own infusions by blending natural juices with pisco. On offer at the bar will be a Pisco Sour flight consisting of three seasonal flavour infusions – raspberry and thyme, rhubarb and William pear – for £15. “The ideal pisco for the Sour is pisco Quebranta – 1615, El Porton, La Diablada, Macchu Pisco or Barsol – and Coya uses 1615, a family-owned distillery producing an award-winning pisco in Peru,” says group bars manager for Coya, Gian Carlo D’Urso. “We also select the best limes and eggs, which play a crucial part in the making of the perfect Pisco Sour – and Coya also produces its own simple syrup, another component, using raw sugar.”
At the Pisco Embassy in Islington, London’s first late-night dedicated pisco bar, guests will be treated to a flight of Pisco Sours on arrival, including the Physalis Sour (£10), made with the juice from the fruit and garnished with a physalis on the rim. Meanwhile, at Michelin-starred restaurant Maze in Mayfair, the Pisco Sour (£15, pictured) will be made with yuzu juice to celebrate the menu’s Asian roots and will be available from Sunday February 1.
Peruvian restaurants are naturally pulling out all the stops too. At Ceviche in Soho (which boasts its own pisco bar), founder Martin Morales will host a one-off Pisco Sour masterclass for 25 people between 4pm and 5pm on February 7. Andina in Shoreditch, Lima in Fitzrovia and Floral Street, and Sushisamba will offer a number of special cocktails, with Lima Floral holding a tasting session for £10 and shaking up a particularly curious version with passion fruit and chicha – a corn beer.
Rather a dynamic way to jump off the Dry January wagon, no?