Following a journey along Peru’s Pisco Trail, I had the opportunity to create my own version of a Pisco Sour at Pisco Bar Corner in Miraflores, Lima. Peru is the most bio-diverse country in the world and produces a unique cornucopia of fruits, vegetables and herbs. After a trip to the market, I came up with the “Andean Sour” using Pisco Quebranta, Rocoto-infused Pisco; a medley of peppers, a swirl of passion fruit, and a sprig of Huacatay. My idea was to create a cocktail that reflected my journey. It was a fresh burst of heat and citrus without being too volatile.
* For The Best Pisco Sour Cocktails in Toronto, there are two places to visit: