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.
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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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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