Love at First Sip: How to make a Peruvian Pisco Sour
Beware, this is not your usual recipe blog post. This is an article about love. About life-changing encounters. And how a simple drink can make you feel at home.
Let me explain.
It all started with a Salsa party and two strangers in Cologne.
Virginia is a German lady who always had a passion for South America and its culture. José, is a Peruvian expat living in Germany, who loves to listen to Latino music, because it reminds him of home.
And this is how they both ended up at this salsa party. When they first met, they didn’t even have to speak. Dancing was enough.
Who cares about culture and language when two bodies say it all?
Some years and a daughter later, Virginia and José still love to dance together, with a Pisco Sour in their hands. This drink is the symbol of their common attachment to Latin America and their intercultural love story.
I had the pleasure to ask some questions to Virginia, who also started a blog where she shares her binational family life and some amazing recipes from Germany and Peru.
We talked about the way they blend cultures in their kitchen, their lovely family, and… Pisco, of course!
Virginia, José and their lovely daughter
Can you tell us more about your story with José?
I always had passion for the Spanish language. That was the reason why I travelled and worked in Latin America (Argentina, Costa Rica, Mexico).
I had passion for Latin music, too – especially Salsa, Merengue, Bachata. So one night we met at a Salsa party in Cologne, Germany. José moved to Germany many years ago and lived here even longer than in Peru. But of course, there are still many things from his home country which mean a lot to him: especially music and food.
Coming back to the night we met, it was very special because we didn’t speak a lot. In the beginning dancing was the way to get to know each other. Now we have a sweet four year old daughter. That is the reason why we talk a lot more and dance a bit less, as you can imagine.
That’s a beautiful story! Besides music and dance, you also seem to share a passion for food. Did you learn some Peruvian recipes? How does José feel about German cuisine?
José is a great cook. Not only for Peruvian food like Ceviche, Papa Huancaina or Chicha Morada, but for German or Mexican Food too. Fresh and healthy food means a lot to him and he doesn’t mind cooking twice a day.
From time to time, I cook Thai food (currys, soups, spring rolls), because we both like eating spicy food. Overall, we have a great passion for cooking. That is the reason why I created my blog called “Ceviche meets Fischstaebchen”. I talk about our cultural struggles and our love for international meals.
You offered to share a cocktail recipe that’s close to your heart, Pisco Sour. Can you tell us more about the origins of Pisco and why Peru and Chile still fight over this drink?
Nearly every tourist who has visited one of these countries has tried this refreshing cocktail at some point.
It appeared during the last century in a bar in Lima – so this point goes to Peru. Furthermore, there is a town on the Peruvian Pacific coast named Pisco. The liquor is not produced there but most Pisco shipped to Europe comes from Peru. So that’s another point for Peru.
Chile argues that they produce more Pisco than Peru, which might be true because they have more acreage for grapes which Pisco is made of. So obviously, from my point of view, Peru wins that battle – “Lo siento Chile” (I’m sorry Chile).
What does José think about that?
José says that there has always been political tension between Peru and its neighbour countries. So one more argument does not really matter!
Now I’m curious to know how you make this famous cocktail. What’s your Pisco Sour recipe?
There are different variations of this recipe. This is the way José knows it from his hometown Lima. The lime juice makes it very refreshing.
Ingredients for 2 glasses:
Recipe:
- Put the ice cubes in the mixer, followed by egg white, Pisco, sugar and lime juice.
- Mix all the ingredients for 2 minutes in a powerful mixer. The egg will create a foam and the ice will be crushed.
- Pour the cocktail into the glasses.
- For a lovely decoration, sprinkle some cinnamon on top of the foam and add a slice of lime on the side of the glass.
- Enjoy!
Friendly reminder:
It is safe for most people to drink a Pisco Sour, though any drink that includes raw eggs poses the risk of salmonella. Only use fresh, refrigerated eggs and be careful that the egg white does not touch the outer shell.
Pisco Sour is perfect for a Spring or Summer evening. And until you can travel for real, it will transport you to Peru in a minute, enjoy!
Looking for more intercultural recipes? Check out this delicious Skyramisù recipe, blending the best of Iceland and Italy!