Chow Bella

El Chorro Lodge's Pisco Sour

Yesterday we discussed Pisco (the Peruvian and Chilean liquor made from distilled grape juice) in the general, and Pisco Porton (the most recent addition to the range of Piscos available in Arizona) in the specific. Today we show you the best possible use for Pisco Porton -- the Pisco Sour.

The most famous of all cocktails made with the spirit, the Pisco Sour was created by Victor Morris, an American railroad man who moved to Peru to first work on new rail lines, then opened his own bar. English-speaking travelers flocked to his Morris Bar for his Pisco-based creations, the most popular of which was the Pisco Sour, which definitely was made with a mixture of Pisco, lime juice, and sugar and might have also contained egg white and bitters as most of today's recipes do (historians are still on the fence about the subject). San Francisco bartenders began serving the drink in the United States, and the drink became so popular that even after Prohibition snuffed out much of Pisco's popularity, the Sour remains the most famous cocktail made with the spirit.

In a new spring drink menu rolled out in early February, El Chorro Lodge showcases both Pisoc Porton and the Pisco Sour, with a Southwestern edge.

"We're putting a little twist on it," says Peter Brown, manager at El Chorro. "For the most part, in traditional Pisco sours, the mix of sweet and sour is similar to a margarita. We're using margarita mix and topping it off with Chambord."

El Chorro's version skips the egg white, which Brown says was "purely an operational thing."

"You get the same flavor without it," he says. "There's not as much of a bitter bite, and the actual tastes and flavor on the tongue are a little sweeter, a little more lively and playful. It's very citrusy, very light in flavor, which should be good for the warmer season."

El Chorro's Pisco Sour

The ingeredients:
1.5 oz. Pisco Porton
1 oz. lime juice
1 oz. agave simple syrup
splash Chambord

How to make it:
Pour the Pisco, lime juice and simple syrup into a rocks-filled glass. Stir well. Top with a splash of Chambord and enjoy.

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Zach Fowle
Contact: Zach Fowle