How To Make a Pisco Sour
- April 9, 2009
- 3,775 Views
Writer
Erin_Slucter
It’s time to brush up on your Spanish, because Peru’s delicious national drink commands mucho respect.
You Will Need
- A martini glass
- Ice
- 1 oz. lemon juice
- 1 oz. simple syrup
- A cocktail shaker
- 1 1/2 oz. Pisco brandy
- 1 oz. egg whites
- A strainer
- Bitters
- A toothpick
Step 1: Chill a glass
Chill a martini glass.
If you don’t have time to chill the glass in the refrigerator, fill it with ice and let it sit while you mix your ingredients.
Step 2: Add lemon juice and syrup
Add the lemon juice and simple syrup to a cocktail shaker filled with ice.
Make simple syrup by simmering equal parts sugar and water until the sugar is completely dissolved. Let it cool, then transfer to a bottle or other container.
Step 3: Add Pisco brandy
Add the Pisco brandy.
Step 4: Add egg whites
Add the egg whites, which give the Pisco sour its thick texture and velvety froth.
Raw egg carries a risk of salmonella infection. Use pasteurized egg whites to reduce your risk.
Step 5: Shake and strain
Shake vigorously for 15 seconds and strain into the chilled martini glass.
Step 6: Add bitters
Add a dash of bitters to complete the drink and serve immediately. For added embellishment, use a toothpick to create a unique design in the bitters.
Chileans assert that the Pisco sour was first created using Chilean grapes, but Peruvians argue that Chile stole the drink from them.
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Comments (1)
Chileans always steal ideas, names and territory from Peruvians. Pisco Sour is Peruvian, named after Peruvian city Pisco founded hundreds of years ago. Chile tries to confuse recently naming a place Pisco. Chile steals everything.
about 1 year ago by Carlusha
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