The Pisco Sour cocktail is a classic sour using Pisco, which makes perfect sense as the recipe was brought to life by an American expat in Lima in the early 1900’s when he couldn’t get his hands on any more whisk(e)y for his Whisk(e)y Sours.
Pisco is a delightful Chilean / Peruvian grape spirit. Essentially a brandy, although clear in colour and lighter in style than European style brandy. Which country it originates from is not an argument for us to get into here! Read More
Lemon or lime juice? Well, that depends which book you read, but likely it was originally made with lime in Peru, because you wouldn’t have easily got your hands on lemons. However today, when you have the choice of both, the decision is yours!
Unlike other sours where the bitters go into the mix, the Pisco sour adds 3 drops of Aromatic bitters on top of the foam for both aesthetic and aromatic impact.
- 60 ml PISCO (2 parts)
- 30 ml LEMON JUICE (1 part)
- 1 SMALL EGG WHITE (1/2 part)
- 15 ml SUGAR SYRUP (1/2 part)
How to make it
- 1 – Add all ingredients to a cocktail shaker.
- 2 – Shake ingredients without ice (dry shake) to whip up a rich foam. You can add the spring from a Hawthorn Strainer to help froth the ingredients.
- 3 – Add ice to the shaker with the frothy ingredients. (Remove the Hawthorn spring first, if you used one).
- 4 – Shake hard and fine strain into a cocktail glass or lowball glass.
- 5 – Add ice if serving in lowball glass.
- 6 – Finish with a twist of lemon or lime over the top of the drink, but discard the peel!
- 7 – To garnish, carefully add 3 droplets of Angostura Bitters onto the foam in a neat triangle in the centre of the glass.
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As always, don’t forget to show us what you made by tagging us!
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