Ingredients
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4,5 cl of Pisco
-
3 cl of lemon juice
-
2 cl of sugar syrup
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1/2 egg white
-
2 drops of Angostura bitters
Directions
Today’s topic is Pisco Sour, the cocktail that represents two countries that compete for the birth of pisco: Peru and Chile.The recipe is prepared as a classic sour cocktail, but you have to assimilate some egg white to create a soft foam over the cocktail in which to dip the lips. As icing on the cake, add two drops of Angostura, although it is very fashionable to sprinkle some cinnamon over it.
At first glance, it would seem to be the usual South American sour, but the strong and fragrant taste of the pisco makes this drink unique, giving it an aromatic and slightly decadent note that goes well with the herbaceous touch of Angostura.
The majestic and unspoiled beauty of the landscape strikes the traveler who travels through Peru and Chile: both the brilliance of the sky and the intensity of the flavors are part of the charm of these two splendid countries.
And pisco sour is the travel companion that will never leave you, from the island of Chiloe to the Atacama Desert and up to Lake Titicaca. It is the thirst-quenching drink that awaits you before each dinner, fragrant and intense like the colors of these splendid lands.
The ingredients of the Pisco Sour cocktail are easy to find: sugar syrup, pisco, egg white, Angostura, and lime juice.
Ingredients and doses for making the pisco sour
- 4.5 cl of pisco
- 3 cl of freshly squeezed lemon/lime juice
- 2 cl of sugar syrup
- 1/2 egg white
- 2 drops of Angostura
How to prepare the original Pisco Sour drink
The cocktail is prepared in the shaker and the presence of the egg white requires the dry shaking technique to form a soft and compact foam.
Squeeze the juice of a lemon and strain, put the pisco, egg white, juice, and sugar in the shaker without ice cubes and shake vigorously for at least 1 minute to lightly whip the egg white.
Add some ice, shake again then pour into a Martini cup or an old-fashioned and add 2 drops of Angostura. In Peru they are often served in earthenware glasses, on the other hand, the word “pisco” seems to derive from the name of the earthenware containers used since pre-Columbian times.
Pisco Sour food pairings?
Pisco has body and strong flavor so dare with grilled fish, grilled sausages, white meats, pasta with basil pesto, Chinese food. Recommended recipes: rolls of meat and bacon, mixed paella, prawns with pesto, but also delicious beef fajitas with Mexican tomatillo
