Photo by Chelsea Kyle
We have served this variation of the pisco sour ever since we first learned about the drink in the mid-1990s. There weren’t many pisco choices available back then, so we worked with what we had. One brand we used was Pisco Capel Reservado from Chile, a blend of 30 percent Muscat and 70 percent Pedro Jimenez and Torontel grapes, which give the spirit a nice sweet full flavor, as it’s aged in wood for up to 6 months. Because of the slight oak, it combines beautifully with fresh lemon juice, so our variation was a gringo-styled sour, tall over ice.
