Uploaded December 2021 | Updated September 2026, 11 hours ago
How well do you understand pisco? Give me seven minutes and I’ll turn you into an expert.
While both Peru and Chile argue over it’s origins, pisco is (to me anyway) tied to Peru, but I didn’t know much about it until I got a job at a Peruvian restaurant, and only then did I realize what a deep category it is.
Light and easy going, pisco can take the place of gin, vodka or even white rum in most cocktails. If you’ve never played around with this delicious and versatile spirit you should.
Uncle Pete's video about pisco:
youtube.com/watch?v=Y8ADS8ujS5c
The restaurant I mention in the video is called Los Balcones. They are still open, and are worth a visit if you’re ever in Hollywood. They turned me into a total snob to the point where they are the only Peruvian restaurant I’ll go to.
The dish I reference at the end of the video is lomo saltado, which is the Peruvian take on steak frites. Whatever you’re imagining, it’s better, I promise.
My Pisco Sour spec:
2oz/60ml pisco acholado or Quebranta
.375oz/11ml lemon (3/8oz)
.375oz/11ml lime (3/8oz)
.75oz/22ml 1:1 simple syrup
1 egg white
#pisco #piscosour #capurro
How well do you understand pisco? Give me seven minutes and I’ll turn you into an expert.
While both Peru and Chile argue over it’s origins, pisco is (to me anyway) tied to Peru, but I didn’t know much about it until I got a job at a Peruvian restaurant, and only then did I realize what a deep category it is.
Light and easy going, pisco can take the place of gin, vodka or even white rum in most cocktails. If you’ve never played around with this delicious and versatile spirit you should.
Uncle Pete's video about pisco:
youtube.com/watch?v=Y8ADS8ujS5c
The restaurant I mention in the video is called Los Balcones. They are still open, and are worth a visit if you’re ever in Hollywood. They turned me into a total snob to the point where they are the only Peruvian restaurant I’ll go to.
The dish I reference at the end of the video is lomo saltado, which is the Peruvian take on steak frites. Whatever you’re imagining, it’s better, I promise.
My Pisco Sour spec:
2oz/60ml pisco acholado or Quebranta
.375oz/11ml lemon (3/8oz)
.375oz/11ml lime (3/8oz)
.75oz/22ml 1:1 simple syrup
1 egg white
#pisco #piscosour #capurro
