Nadia George
May 02, 2024
A big point of debate with the Pisco Sour is the choice of pisco. While Peruvians prefer a pisco made from Querbranta grape or acholado, others prefer a pisco made of Italian grape, like the mosto verde Italia pisco.
The drink is topped with three drops of bitters, dropped symmetrically onto the foaming head. Not only is it striking to look at, it also masks the smell of the egg white.
There are many options like the Angostura Aromatic Bitters, the Peruvian Amargo Chuncho made from Amazonian barks and herbs, and more. Some bartenders also like to add a sprinkling of cinnamon on top, although that’s not conventional.
The Pisco Sour is the national drink of Peru and Chile and both lay claim to its origins. In the 1980s, a Chilean newspaper called El Comercio de Iquique reported that the drink was created by Elliot Stubb in 1872.
Ingredients: 60 ml Pisco, 30 ml fresh lemon juice, 20 ml simple syrup, 1 raw egg white
Add all the ingredients into a shaker with ice. Shake and strain into a chilled goblet glass. Add a few dashes of Amargo bitters on top as an aromatic garnish.