Pisco Sour: Peru’s Liquid Gold
A vibrant and frothy cocktail that blends the boldness of pisco with a perfect citrus balance and a unique velvety texture.
5 min
Medium
Peruana
1 servings
The story behind
The Pisco Sour is more than just a drink; it is the ultimate symbol of Peruvian hospitality. Dating back to early 20th-century Lima, it evolved as a sophisticated take on the 'whiskey sour'. What sets it apart is the combination of pisco (grape brandy) with egg white, which when shaken, creates a thick, snowy foam that holds the essential drops of Angostura bitters. It is a complete sensory experience: the citrus aroma, the hint of bitterness, and the smoothness of the foam. I suggest using 'Quebranta' pisco for a classic, punchy flavor profile. Cheers!
Instructions
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1In a cocktail shaker, combine the pisco, lemon juice, gum syrup, and egg white.
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2Perform a 'dry shake' (shake without ice) for about 10 seconds to emulsify the egg white and create foam.
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3Add plenty of ice to the shaker and shake vigorously for another 15 seconds until bone-chilled.
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4Strain the mixture into a pre-chilled glass, ensuring the foam settles at the top.
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5Garnish by dropping three dots of Angostura bitters onto the foam to provide an aromatic finish.
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