This weekend had some gustatory pleasures, including my very first Pisco Sour. I do have a complaint though. For whatever reason, restaurants have really…unexceptional…wine and beer. Apparently there is some law that prohibits the brewing of beer with anything more than 5% alcohol per volume, which means no brown ales or stouts or IPAs or really anything at all that tickles my fancy. If you know me, you know how a good IPA makes my heart flutter with joy, so this makes me quite sad. However, this law still doesn’t explain why quality restaurants in a country that imports a bunch of really good argentine wines have such pitiful wine lists. This baffling reality essentially means well-executed, thoughtful, fresh, seasonal meals with NO WINE OR BEER.
There is an upside: the cocktails I’ve had here are truly wonderful. Pisco is a versatile liquor that isn’t overpowered by the fresh ingredients used in traditional Pisco Sours or in some of the fruitier versions I’ve tasted. To my palate, Pisco Sour (pisco, lime juice, muddled lime, simple syrup, egg white froth) tastes like a margarita without the bite of tequila. Instead it has a mellow, rounded taste that is still super refrescante (and rather intoxicating)!
I like this pisco stuff, I look forward to trying more variations on the traditional Sour with all the gorgeous fresh juices that are readily available here, but…
I miss good beer.
i like IPAs, too. i find it convenient to like a beer named after my people. pisco sour = one of my favorite cocktails.
ReplyDeletei approve!
understood. sometimes you need to take it from 40% to 5% (haha).
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