Traditional Peruvian Pisco Sour Recipes

TRADITIONAL PERUVIAN PISCO SOUR

Steps:

• Put in a shaker or blender all essential inputs in the following order: first the pisco, then the simple syrup, then lime juice, and finally the egg white.
• Add ice cubes.
• If using a cocktail shaker, beat for 10 seconds. If using blender, liquefy for five seconds.
• Serve in two stages: first to serve the cup halfway, pause and then complete filling the other half.
• Decorate the top of each glass or cup with two drops of bitters.
• Enjoy and drink in moderation.

PISCO SOUR

Steps:

• For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
• For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white. Shake very well, and then strain into a tall champagne flute. Garnish with 3 drops of bitters.

PISCO SOUR

Steps:

• Prepare the simple syrup: In a small saucepan, combine sugar with 1/4 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Refrigerate if not using immediately. (Remaining syrup will keep in the fridge for up to 1 month.)
• In a cocktail shaker, combine the pisco, lime juice, egg white and 3/4 ounce simple syrup. Cover and shake vigorously for 10 seconds. Add ice to the shaker, cover again and shake vigorously until chilled, about 10 to 15 seconds more. Double-strain into a chilled coupe or Nick and Nora glass. Garnish with bitters.

TRADITIONAL PISCO SOUR (PERUVIAN COCKTAIL)

Steps:

• Beat the egg white and sugar in a blender.
• Add the Pisco, lime juice, ice and angostura bitters.
• Mix well and pour into whiskey sour glasses.

PERUVIAN PISCO SOUR

Steps:

• In a blender, combine key lime juice with the egg white.
• Add simple syrup, pisco, and ice and blend at high speed until frothy.
• Pour into a sour glass, top with a few drops of bitters and serve.

PISCO SOUR

Steps:

• Pour the Pisco, lime juice and sugar syrup into a cocktail shaker or blender with the egg white and add a large handful of ice. Shake vigorously for 30 secs or blend for 10 secs, then strain into 2 glasses. Add a few drops of Angostura bitters to the top of each cocktail, garnish with a lime slice and serve.