Pisco Sour Cocktail
The pisco sour cocktail is a bright and distinctive beverage that is touted as the national drink of Peru, despite its origins attributed to Chile - so important to Peruvian culture that it has its own official holiday known as ‘National Pisco Sour Day,’ celebrated on the first Saturday of February each year. The sour-style drink expertly blends ingredients, resulting in a unique yet simple blend.
Ingredients
Serves1- Check off ingredients
- 30mL Pisco
- 1nos medium egg white (about 15 ml)
- 24mL fresh lemon juice
- 15mL sugar syrup
- 1cup ice cubes, for shaking
Method
- Step 1
Chill a coupe or old-fashioned cocktail glass thoroughly by freezing it.
- Step 2
In a cocktail shaker, blend the pisco, egg white, fresh lemon juice and sugar syrup with a vigorous ‘dry shake’ for 15-20 seconds to emulsify the white.
- Step 3
Add ice to the shaker, secure the lid and ‘wet shake’ vigorously for a further 15-20 seconds, or until the surface is thoroughly cold.
- Step 4
Strain the frothy mixture into the cold glass and serve immediately.
Tips & Suggestions
Preparation Tip 1
Experiment with several pisco varieties; a Quebranta provides a clean, earthy base, whereas Italia or Torontel piscos provide fragrant, flowery or fruity overtones, significantly altering the drink’s essence.
Serving Tip 1
Bitters are essential for scent and visual appeal; add them gently on the finished foam in an attractive pattern (for example, three little dots) just before serving.
Related Recipes
Frequently Asked Questions
What kind of alcohol is pisco?
What is the difference between a whisky sour cocktail and a pisco sour cocktail?
Why is pisco so expensive?
You may also love these
Rate This Cocktail
If you love this recipe then tab a star to rate it.
