The Classic Gift for the cocktail connoisseur, beautifully presented in a black box.
In this specially curated Pisco Sour Cocktail Kit you receive:
1 x Cuatro G's Pisco Puro Quebranta 100ml
The oldest and most commonly produced style of pisco in Peru, the non aromatic Quebranta grape creates a pisco that is rich and earthy. This single varietal Quebranta produced by Cuatro G’S is complex and flavourful, providing the perfect base for making traditional pisco sours, chilcanos and pisco tonics. 43% ABV
1 x Cuatro G's Mosto Verde Quebranta 100ml
This mosto verde style pisco is made exclusively from the non-aromatic Quebranta grape, creating a pisco of outstanding depth and richness. Living up to the mosto verde (green must) name, this spirit has an unmistakeably ‘green’ character with apple skin, geranium leaf and a soft, fuzzy texture. Try it with grapefruit juice for a unique and refreshing drinking experience. 40% ABV
1 x Wonderfoam (100ml)
Wonderfoam is the easy way to add foam and texture to your drinks without the hassle or expense of using egg white. This means it's quicker, easier, and more economical than ever to create textural cocktails. Wonderfoam is made from the bark of the Quillaja saponaria tree, which is wild-harvested and sustainable. https://www.onlybitters.com/wonderfoam-100ml/
1 x Amargo Chuncho Bitters (75ml)
The most popular bitters in Peru, named CHUNCHO after the ethnic group of amazon indians that resisted the Spanish Conquistadors. A complex and well balanced combination of over 30 various peels, herbs, roots, barks and flowers from the Peruvian forest. This is the original and best bitters for making a Pisco Sour. https://www.onlybitters.com/amargo-chuncho-bitters-75ml/
1 x RECIPE CARD
You can follow our recipe or modify it to your taste.
THE PISCO SOUR COCKTAIL'S HISTORY
Pisco is the national spirit of Peru. The birth of the Pisco Sour cocktail dates back to the 1920s. According to historians, the Morris Bar, located in the center of Lima, announced Pisco sour as one of its specialties. Originally from Salt Lake City, Victor Morris moved to Peru in the very early 1900s to work for the railway company and mixed drinks for the inauguration of one of the rail lines. Morris mixed up Whiskey Sours until they ran out of Whiskey, and due to a lack of alternatives, he switched to the widely available Pisco. Morris later moved to Lima and opened a bar in the Peruvian capital city named Morris bar. The bar became famous for its Pisco Sour.
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