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Boston Area Pisco

Who makes good Pisco Sours?

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Who makes good Pisco Sours?

DoubleMan | Mar 19, 2007 07:34 AM

I vacationed in Peru this week last year and must have drank at least 1000 pisco sours while down there. I haven't had many since returning, but tried one this weekend at Noir. I think Noir is overpriced and the cocktail skills of the bartenders are a bit inconsistent----they try, but not too hard.

The pisco sour at Noir was easily the worst I've ever had. Bitters were a main ingredient in the drink, making the liquid pink and really heavy tasting. In Peru, bitters were added at the end as a final seasoning, rather than a major component of the drink. The Noir version had little froth because of weak shaking----the froth makes the drink, in my opinion. It was just a poor version all around.

Where have people had success with this drink? Should I go to No. 9 or Eastern Standard for good versions? I'd love it if there was a less expensive option. Do any of the Peruvian restaurants make them well-----I think most of these spots don't have full liquor licenses?

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