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COMPETITIONS Pisco Sour Hour T by Kelly A. Magyarics he original recipe is sublimely simple: pisco, lemon, sugar and egg white, served up, on the rocks or blended, and garnished with a few drops of Angostura bitters. But as twelve mixologists from the Washington, DC area recently proved, the unabashedly sippable classic cocktail has infi nite—and infi nitely delicious—variations. In February, the Embassy of Peru and producer Macchu Pisco kicked off a nationwide search for the “Centennial Macchu Pisco Sour” to commemorate the 100th anniversary of the re-discovery of Macchu Picchu. I was on the judging panel along with Derek Brown, cocktail consultant and mixologist at DC’s Columbia Room, Washington Life editor Michael Clements and CNN en Español Producer Willie Lora. Pisco is a clear, grape-based brandy developed in Peru in the 16th century by Spanish settlers. Though both Peru and Chile lay claim to pisco in a fi ercely patriotic and contentious battle, most will at least concede that the Pisco Sour is actu- ally a North American invention, created by an American in the early 1900s. “It’s incredible that there’s so much pride and animosity over a cocktail,” mused contestant Clinton Terry of Alexandria, VA speakeasy PX. “But it’s always fun to see those so passionate about what they believe in.” Passion and creativity were certainly not in short order in a contest where area bar stars brought their A-game. Overall winner Jason Strich of DC Indian restaurant Rasika won over judges and guests with his Chicha Sour. Strich created his house-made sweet-and-spicy chicha by germinating purple corn, boiling it with spices and fermenting it with beer yeast. “Chicha has been consumed throughout the Andres for centuries,” explained Strich. Terry’s Tusán cocktail took the award for Best Creativity. The drink’s name pays homage to Peruvians of Chinese descent—a bridge, he said, for the cultures in his cocktail. “I tried to envision seasonal, indigenous ingredients from both lands, hence the different citrus, vinegar and chilies.” Channeling Peru by way of India, Best Presentation winner Michael Saccone of Alexandria, VA’s Majestic Café offered up a fragrant, garam masala–based libation. “The inspiration came from a trip to India,” remarked Saccone, who has an affi nity for Indian food. “I felt that carrot would hold up well with the pisco and spices, as well as give the drink a bright color.” Though this curry in a glass perhaps strayed the furthest from the original Pisco Sour, it offered up a truly innovative spin. Rounding out the winners was Carlos Espinoza of 60 / the tasting panel / april 201 1 WASHINGTON, DC COMPETITORS KICK OFF NATIONAL SEARCH FOR BEST PISCO COCKTAIL Overall winner Jason Strich of Rasika with his Chicha Sour. Peruvian Restaurant Imperio Inca in Norfolk, VA. His quaff- able Imperio Sour tweaked the original version with the addition of sweet potato syrup, yet the winner for Best Taste still allowed the fl avor of the base spirit to shine through. The national search for the “Centennial Pisco Sour” is cur- rently traveling to other cities including Boston, San Francisco, Las Vegas and New York, before returning to Washington, DC in July for the grand fi nale at the Peruvian Embassy. Look for more photos and complete recipes for the winning drinks at www.tastingpanelmag.com. PHOTO: ROBERT REX WALLER