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CHEERS SPIRITS TASTING By Tony Abou-Ganim Th e Rebirth of Pisco This South American spirit is mixing it up in great drinks. I in most bars, let alone an egg. When we opened the Bellagio in 1998, I included a Mojito, Caipirinha and Pisco Sour in our very fi rst cocktail book, none of which sold well. Once upon a time, many years ago Pisco was very popular here in America and in particularly in San Francisco. And as is often the case, it was a bar, a bartender and a drink that made it famous. Pisco Punch was invented by Duncan Nicol at a bar called the Bank Exchange at the end of the 1800s. Pisco had been available in San Francisco since the 1830s when it was fi rst brought from Peru. Although the recipe for Duncan Nicol's Pisco Punch was a well-guarded secret it is believed to have included Pisco, pineapple, fresh lime juice, sugar, gum Arabic and distilled water. Here is a list of wonderful Piscos, which will make an amazing Pisco Sour, just don't forget the love! Not long ago, it would have been rare to fi nd a bottle of Pisco Barsol Primero Quebranta – Peru Non-Aromatic and 100% Quebranta grapes Nose: Alcohol is out front supporting notes of fresh grape must, cut hay, green apple, toasted nuts and dark chocolate. Palate: Rowdy yet elegant reveling hints of caramel, toff ee and ripe tree fruits—plums and apricots leading to a long, refi ned fi nish with great acidity. Barsol Selecto Italia – Peru Aromatic and 100% Italia grapes Nose: Extremely bright and fl oral with immediate notes of honeysuckle, orange blossom, baked apples, honeydew melon and ripe tropical fruits. Palate: Th e fl oral notes dance on the palate coupled with pear and orange zest with a memorable fi nish. Pisco Portón – Peru Mosto Verde, which is a mix of three grape varietals Nose: Very fragrant with fresh pressed grapes and peaches leading the way, citrus notes of lemon, green grass and melon round out the bouquet. Palate: Enters softly and rather delicate, fresh green grapes, melon, citrus, toasted walnuts and white pepper spice lead to a long, pleasant fi nish. Campo de Encanto – Peru Acholado, which is mix of four grape varietals Nose: Floral notes followed by lemon citrus and white pepper melding into fl ambéed apricots and caramel. www.cheersonline.com JUNE 2012 | 45 t was not that long ago that a patron entering a bar ordering a Pisco Sour would have likely been greeted with an apology and a compromise, "How about a Whiskey Sour?" Palate: A powerful entry that cools nicely, presenting fl avors of fresh grapes, raisins, bittersweet chocolate and stewed stone fruits to cherries and plums with a complex long fi nish. Macchu Pisco – Peru Non-Aromatic, made from 100% Quebranta grapes Nose: Complex aromas of fresh grape must, citrus— grapefruit, egg cream, dark berries, caramel and raisins. Palate: Rich, silky with bright citrus and white pepper leading into a toasty almond richness. Kappa – Chile Aromatic two grape varietals—Pink Muscat and Alexandria Muscat Nose: Floral notes of orange blossom and lemon verbena, ripe peach, apricot and tropical fruits. Palate: Silky on entry with rich viscosity revealing complex layers of fresh grapes with bright acidity. Modern Mixologist and author of the Th e Modern Mixologist- Contemporary Classic Cocktails. He serves as the director of judging for the San Francisco World Spirits Competition and created the mixology program for the Bellagio Hotel when it opened. Tony Abou-Ganim is the founder of Las Vegas-based Th e