The Pisco Sour: Peruvian - or Chilean?

Well I've never been to Spain, but I kinda like the music - hey, wait a minute - I have been to Spain. Doh! It's Chile I haven't been to. Spanish-speaking country, yes - but it's not Spain.

The Esmeralda

Not that I've actually been to Chile, mind you. My travels have taken me to three different South American countries: Ecuador, Peru and Bolivia. The closest I've come to being in Chile was aboard the tall ship Esmeralda, which was docked in North Vancouver, Monday. I was there by invitation of the Chile Board of Tourism to experience the event, "Flavors of Chile." 


There were certainly some good flavors aboard the tall ship ... asparagus spears wrapped in smoked salmon, salmon ceviche, some mini-pastry meat pies, empanadas and plenty of sweets for desert. Oh, I mustn't forget about the good cross-section of Chilean wines available for sampling.

But for me, when you're talking about Chile and alcohol, it all goes sour - Pisco Sour, that is.

Pisco Sours are considered by many to be the national drink of Chile. That's very interesting, because many Peruvians also call it their national drink.

When I visited Peru in 2008, I was told there is a big debate between the two countries as to which country actually invented the drink.

For those unfamiliar with the drink, it's a cocktail containing pisco, lemon lime juice, egg whites, simple syrup, and bitters. When I was in Peru, I had it made for me at Lucma Lodge, part of the Mountain Lodges of Peru. In Peru, they actually call limes "lemons," at least they look like what we call lemons in North America. Regardless, the Pisco sours there were the best I've had anywhere. And I've had them in restaurants in Lima, Cuzco and even Vancouver. And of course, on the Esmeralda in North Van.  

A Pisco Sour

I have to say, if taste is any indication, Peru would get my vote. Now I'm not sure if the ones we had on the Esmeralda used local Pisco or if it was brought all the way from South America. I do know that the quality of Pisco you can purchase at BCLC stores is not as good quality as the stuff you get in Peru, or probably, in Chile.

I guess the only way to settle this, at least in my mind, is to go to Chile and sample the local Pisco Sours there and then draw my conclusion by comparing them with what I had in Peru in 2008.

Of course, while I'm there, I'll probably manage to work in an excursion or two to see Patagonian conures in the wild, as there are some of those birds (also known as burrowing parrots) in that country. I've seen them in captivity here in North America, actually handled one quite regularly at the old facility for the Greyhaven Exotic Bird Sanctuary in Surrey, B.C. - Spook was a real sweetie! - but nothing beats seeing them in the wild.

And with the combination of parrots and Pisco, you really can't go wrong.

For more photos from this event, visit my photo album on Facebook:

http://www.facebook.com/media/set/?set=a.2167822668045.122913.1021036665&l=6ff2e877d7&type=1

Brr--rr--rr ... Sabering, chilling and nitro-ing at the Bearfoot Bistro

Are you a fan of those epic swashbuckler movies of the 1930's, '40's and 50's - you know, the ones that featured great sword fights with heroes like Errol Flynn, Douglas Fairbanks Jr. and even, on occasion, Gene Kelly?

Even if you're not, you really should get to see someone "saber" a bottle of champagne, at least once in your life. Better still if you can do it yourself, but if not, at least watch someone else do it "live."

I had the chance to do that a few months ago during a visit to the Bearfoot Bistro in Whistler, B.C. During a tour of their wine cellar, one of our group was allowed to actually saber open a bottle of pretty good champagne. I actually tried to volunteer, but one other member of our group got her hand up more quickly.

 Sabering a bottle of bubbly

For those not familiar with the term, "sabering" a bottle of champagne is exactly what it sounds like: it involves using a sabre, or sword, to open the bottle by lopping off the cork and surrounding glass neck cleanly enough to pour the champagne without fear of getting glass in the glasses.

Technically, the art is called "sabrage" (not to be confused with "road rage" or "roid rage!). Its history dates back Napoleonic times.

It may sound daunting, but Jennifer Patterson, our selected saberer, did a fine job under the tutelage of J.S. Dupuis of the Bearfoot. Personally, I would loved to have had a chance to do it myself, partly for the experience, but mainly because the champagne went down way to easily with the oysters we enjoyed. Would have liked a few more flutes of the bubbly, myself ...

Na zdrowie!

But we were not done, yet. From the wine cellar, we migrated upstairs to the Belvedere Ice Room, which holds in excess of 50 different kinds of vodka from around the world.

It literally is an ice room, the walls are solid ice, the vodkas are kept on shelves chipped out of the ice.

It is cold - you have to bundle up in warm coats and hats - supplied by the Bearfoot - to spend any time inside the room.

We tried two or three premium vodkas, including one from Poland and one from B.C., actually made from organic potatoes.

Note to spirit afficianados: It's a myth that vodka is always made from potatoes. While it can be, it's usually made from grain, like most spirits. In Russia, potatoes were substituted for grain during World War I, as all the grain was being used to feed the troops at the front - at least until the Russian Revolution took place - then everyone could drink as much vodka as they wanted, from grain or potatoes!

Personally, I preferred the Polish vodka. Nice clean, crisp taste. The B.C. vodka had to heavy an after-taste for my liking. But, to each his own.

After champagne, after vodka and after a wonderful meal, there was one more "chilling" experience we had at the Bearfoot that night. 

Nitro ice cream, anyone?



Following dinner, we were treated to the creation of "Nitro Ice Cream." It's made by taking a bowl of slightly sweetened cream with a bit of vanilla in it, then adding liquid nitrogen (really!) to the cream so it freezes instantly while your server mixes it.

So what does Nitro ice cream taste like? Is it really as good as its hype?

Well, I'll tell you ... it was the creamiest, smoothest ice cream I've ever had.

Eating it was like letting vanilla velvet melt on your tongue.

Batman's old foe Mr. Freeze would have been very jealous indeed, of the icy trifecta of champagne, vodka and nitro ice cream we enjoyed that night.