Pisco Sour Cocktail
The pisco sour cocktail is Peru’s recognised national drink, known for its bright flavour and foamy texture. It expertly combines Pisco, a type of grape brandy, with other cocktail ingredients. Shaken to perfection, this distinctly aromatic drink creates a great combination of tangy and sweet. The country’s annual ‘National Pisco Sour Day’ celebrates the cocktail’s deep cultural significance, reinforcing its status as a beloved South American classic.
Ingredients
Serves1- Check off ingredients
- 30mL Pisco
- 1medium egg white (about 15 ml)
- 25mL fresh lemon juice
- 15mL sugar syrup
- 1for shaking ice cubes
Method
- Step 1
Chill a coupe or old-fashioned glass thoroughly by freezing it.
- Step 2
In a cocktail shaker, blend the pisco, egg white, fresh lemon juice and sugar syrup. To emulsify the egg white, give the ingredients a vigorous dry shake (without ice) for 15-20 seconds.
- Step 3
Add ice cubes into the shaker, secure the lid and shake vigorously for an additional 15-20 seconds, or until the shaker is thoroughly cold and frosted.
- Step 4
Strain the frothed mixture into a cold glass and serve immediately.
Tips & Suggestions
Preparation Tip 1
Before chilling, quickly rinse the serving glass with a small amount of floral water (such as orange blossom or rose) and invert to dry to produce a delicate and uplifting smell.
Preparation Tip 2
Place the sugar syrup in the freezer for 15-20 minutes before combining. When coupled with the egg white, the cold temperature will enhance the viscosity that will aid in the formation of a denser, more stable foam.
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