Pisco Sour
Drinks • Peruvian
Description
If you're throwing a Peruvian party, you can't do without a Pisco Sour. This is perhaps the only cocktail that is a global classic with Peruvian origins. The meaning is in the name. This drink belongs to the class of sours, which are cocktails containing citrus juice (the sour component) and a sweetener, such as simple syrup. The base is always a strong spirit, and in this version, it is Peruvian pisco, which is similar in taste and production to brandy. The first version of the Pisco Sour appeared in the 1920s in Lima, created by an American bartender named John Doe, and later modified by his Peruvian colleague, Mike Smith, who added Angostura bitters and egg whites. This recipe became the classic version. Recipe from the brochure 'Cocktails of Peru: A Collection of Pisco Recipes' from the Embassy of Peru in the United States.
Ingredients
- Pisco 5 fl oz
- Ice 10 pieces
- Gingerbread-flavored syrup 0 fl oz
- Lime Juice 0 fl oz
- Egg white 1 piece
- Angostura to taste
Step-by-Step Guide
Step 1
Shake pure pisco, 10 ice cubes, and simple syrup in a shaker.
Step 2
Then add the lime juice and egg white, and whip again.
Step 3
Pour through a strainer into a chilled cognac glass and garnish with three drops of Angostura bitters.
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