Peruvian Pisco Sour
The Quirky Foodster Team
Ingredients
- Pisco — 60 ml (2 fl oz)
- Lime juice — 30 ml (1 fl oz)
- Simple syrup — 22 ml (3/4 fl oz)
- Egg white — 1
- Ice cubes — 3–4
- Drops Angostura bitters, to garnish — a few
Method
- Combine the pisco, lime juice, simple syrup and egg white in a cocktail shaker.
- Shake vigorously without ice for about 15 seconds (a 'dry shake') to fully emulsify the egg white.
- Add the ice cubes and shake again vigorously for a further 15 seconds until well chilled.
- Strain into a serving glass.
- Garnish with a few drops of Angostura bitters on top of the foam.
Introduction: A frothy, tangy cocktail made from pisco brandy, lime juice and egg white, Peru's most iconic and celebrated alcoholic drink.
Cultural Background: Pisco sour is considered a defining symbol of Peruvian culinary identity, the grape brandy pisco distilled in the country for centuries, and this cocktail celebrated with its own national holiday each February.
Tips: The dry shake (without ice first) is essential for achieving the classic thick, frothy foam on top. Use fresh lime juice for the best, brightest flavour.
Variations: Use a maracuyá (passion fruit) puree for a popular fruity variation. Adjust the sugar syrup to taste for a more or less sweet finish.
Storage: Best made and served immediately; not suitable for storing.
Reheating: This drink is served cold and is not reheated.
FAQs:
Q: What is pisco?
A: A grape brandy distilled in Peru (and also produced in Chile, with each country claiming its own tradition), central to Peruvian drinking culture.
Q: Is raw egg white safe in this cocktail?
A: Fresh, high-quality eggs are traditionally used; those concerned about raw egg can use a pasteurised egg white product as an alternative.
- Pisco — 60 ml (2 fl oz)
- Lime juice — 30 ml (1 fl oz)
- Simple syrup — 22 ml (3/4 fl oz)
- Egg white — 1
- Ice cubes — 3–4
- Drops Angostura bitters, to garnish — a few
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