I’m a fussy cocktail drinker. When it comes to my alcoholic beverages, I prefer a sour drink to a sugary sweet concoction. So it’s no surprise that I love a good Pisco Sour.
As the national cocktail of Peru, the Pisco Sour is quite unique. Pisco itself is a relatively unknown spirit; a grape brandy produced in the wine-making regions of Peru and Chile. Made using pisco, sugar, lime, egg white and bitters.
Last month, on National Pisco Sour Day, I was delighted to get a space on a Pisco Sour Masterclass held at Andina in Shoreditch.
The sister restaurant of Martin Morales’ popular restaurant Ceviche, Andina decided to celebrate National Pisco Sour Day with a masterclass held by Ceviche’s bar manager and Young British Foodie finalist, Miguel Arbe. I went along with hopes of gaining some serious cocktail-making skills and with a thirst for some Pisco.
Following the success of the masterclass, Andina have now announced that these free masterclasses will now be a regular occurrence. So while you may have missed out on National Pisco Sour Day, if you fancy shaking up your very own Peruvian cocktail, book a place at one of the free Masterclasses at Andina. Masterclasses are at 5pm on the first Wednesday of every month and are sure to fill up, so book in advance to reserve your spot.
Andina, for booking enquiries contact firstname.lastname@example.org (Twitter: @andinalondon)