Peru is well known throughout the world for a variety of reasons, among them is the fact that it is home to Pisco, a type of Peruvian brandy made with left over wine grapes. There is a plethora of ways to prepare Pisco inspired cocktails, chief among them is the illustrious Pisco sour which was created in Morris Bar in the early 1900s and later became a staple of Peru.
So how exactly do you prepare the famous Pisco sour? You will need the following ingredients:
How to Make a Pisco Sour
Pisco – a Peruvian unaged brandy made using left over wine grapes. Some great brands include Biondi, Porton, Queirolo and Cuatro Gallos. You will need about 2 ounces of whichever Pisco you choose.
Lime juice – there was a bit of confusion in the early days as to use limes or lemons for this cocktail as Peruvians call their limes, lemons. You should always use freshly squeezed lime juice as it adds a tangy flavor to the cocktail. You will need half an ounce of lime juice
Sugar syrup – gives it a slight sweet flavor, add half an ounce.
Egg whites – an essential part of this cocktail. Egg whites are used to give the cocktail a smooth and silky texture as well as provides a decorative white topping for the cocktail. This can later be decorated with a variety of bitters. You will only need an eighth of an ounce.
Bitters – a quintessential and definitive ingredient for classic and contemporary cocktails. Its main use in this cocktail is decoration and to provide an aroma other than egg white to the top of the cocktail. Just add a few drops at the end of the preparation
Now, this traditional drink is fairly easy to make. First pour all the ingredients into a shaker, then dry-shake (without ice) for around 10 seconds to generate a decent amount of foam from the egg white. Once that step is over, you’ll add some ice and shake again to chill the drink, ending by fine-straining into a glass (don’t forget a few drops of bitters at the end). They are usually served in a rocks glass but can be served in martini glass instead.
So there you have it, you’ve made one of Peru’s most beloved drinks. If you’ve done it right then you should have a thick layer of foam on top with chilled liquid underneath. This exquisite combination of sweet and sour liquid is really quite good. Modern Peruvian bars make a variety of different Pisco based cocktails using many exotic fruits including maracuya, lucuma and even guanabana sour.
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