Pisco
Pisco is a grape brandy from Peru and Chile, distilled from fermented grape juice. Peruvian pisco is distilled once, to proof, and may not be diluted with water or aged in wood, so it keeps the aroma of the grapes; Chilean pisco is governed by its own, different rules and may be diluted and wood-aged. Aromatic grapes such as Italia and Torontel give a floral, almost perfumed spirit; non-aromatic Quebranta gives an earthier one.
Common uses
- base spirit for the Pisco Sour
- light, aromatic base for sours and punches
Buying & storage
Keeps more or less indefinitely: Alcohol is preserving it. An open bottle keeps for a very long time, though aromatics do fade slowly.
Buying: a Peruvian Quebranta pisco is the usual Pisco Sour choice; an aromatic Italia or acholado blend gives a more floral drink
Storage: keeps indefinitely, store upright away from light
By the numbers
How cocktails use Pisco
Counted from the 1 published CocktailHQ recipe that include it. Measures are per serve.
Its job in the glass
- Recipes
- 1 — the 102nd most used of 137
- Role
- base in 1
- Families
- Sour (1)
Taste, on a 0–5 scale
The same scores CocktailHQ uses to judge whether a swap keeps a drink balanced.
- Sweetness
- 1
- Acidity
- 1
- Bitterness
- 0
- Intensity
- 3
Swaps that don't work
- White Rum: Rum is cane-based and brings none of pisco's grape aroma; a Pisco Sour made with it is a Daiquiri with egg white.
Used in fewer than 3 recipes, so no technique split or partner list is drawn — a pattern needs more drinks than this.
In depth
Understanding pisco
How it is made, where it comes from, what it pairs with, and how it behaves in an alcohol-free drink.
Origin
A protected designation in both Peru and Chile, each with its own production rules; which country originated it is disputed.
Recipes
Cocktails containing this ingredient
Swap it
Possible substitutions
Explore