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Pisco Sour Recipe — A Classic Peruvian Cocktail
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Peru and Chile fiercely contest the origin of this drink, but I was first introduced to it during my visit to Peru in 2014. Pisco, a brandy produced from distilled fermented grapes in the winemaking regions of Chile and Peru, is at the base of this drink. This recipe uses an easy-to-remember 2-1-1 ratio that ensures a balance between all the ingredients.
Safety Note: This recipe uses raw egg whites, and those with a compromised immune system should be cautious before proceeding. You can pasteurize the egg whites by putting them in a 131°F sous vide bath for 2 hours.
INGREDIENTS
Into the Cocktail Shaker
- 2 oz pisco
- 1 oz lime juice
- 1 oz simple syrup
- 1 egg white
- ice
Garnish
- Angostura bitters
INSTRUCTIONS
- Add all the shaker ingredients, except for the ice, to a cocktail shaker, and shake vigorously for 10 seconds until egg whites become frothy. Add ice to shaker, and shake for 10 more seconds.
- Empty the contents of the cocktail shaker into a cocktail glass, ensuring that you top off the glass with a nice layer of egg white foam.
- Garnish your pisco sour with 3 drops of bitters.
INGREDIENTS
Into the Cocktail Shaker
- 2 oz pisco
- 1 oz lime juice
- 1 oz simple syrup
- 1 egg white
- ice
Garnish
- Angostura bitters
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The Breville Citrus PressMy favourite electric citrus juicer. Sure, a manual juicer will be enough to brighten up a dish with a splash of lemon juice, but if you want a tall glass of freshly squeezed orange juice, you wll need something much faster. You will be amazed at how quick this juicer can go through a bag of oranges.
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INSTRUCTIONS
- Add all the shaker ingredients, except for the ice, to a cocktail shaker, and shake vigorously for 10 seconds until egg whites become frothy. Add ice to shaker, and shake for 10 more seconds.
- Empty the contents of the cocktail shaker into a cocktail glass, ensuring that you top off the glass with a nice layer of egg white foam.
- Garnish your pisco sour with 3 drops of bitters.
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