The Pisco sour is the National Cocktail of Peru and mighty popular in Chile too. Each country prides its own version with a slight variation in recipe. In Peru they use the Egg White to Add Froth to the drink and then float one drop of Angostura Bitters on the top. In Chile they do not. We leave it to you enjoying both versions ourselves. Pisco is a fiery clear grape pomace brandy, much like Grappa. A must try for any Martini/Gimlet lover, the Pisco Sour is a tart, strong and slightly sweet concoction that is equally good in the dead of winter as it is in the tropics.
Pisco Sour Recipe
In a Shaker Glass Filled with Ice Add:
- 2 Ounces Pisco (We like Control “C” Pisco)
- 1 Ounce Fresh Lime Juice
- 1/2 Ounce Simple Syrup
- 1 Teaspoon Egg White (Optional)
Shake and Strain into a Chilled Sherry Glass. Top with a Dash Bitters (Optional). Garnish with a Lime Wedge.
In Peru they use the Egg White to Add Froth to the drink and then float one drop of Angostura Bitters on the top. In Chile they do not. We leave it to you.
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