The national drink of Perú is Pisco Sour. It is a distillate or grape brandy whose production began at the end of the 16th century in the province of Pisco (currently located in the department of Ica) and later spread to the haciendas of the Peruvian coast.
What is Pisco Sour?
Every first Saturday in February, Pisco Sour Day is celebrated, one of the most emblematic cocktails in Peru, whose main aromatic ingredients are pisco and lemon juice. But actually, what is Pisco Sour?
The Pisco Sour from Perú is a cocktail based on our flagship drink and various ingredients such as egg, lemon and others, which are the perfect to accompany any important moment. Here we give you some tips to prepare it.
How to Make Pisco Sour?
Before weteach you how to make Pisco Sour, we must point out to our readers that for this recipe for Pisco Sour we follow the 4-1-1 formula, which is that for every four ounces of pisco we use one ounce of gum syrup and one ounce of lemon juice.
But other people like a sweeter Pisco Sour from Perú and others like it drier, which is why they use formulas like 3-2-1, 2-1-1, 3-1-1, etc. In this recipe for Pisco Sour we use the formula that we consider allows us to better enjoy pisco, but it is a matter of taste. At the end you decide how to make Pisco Sour.
Time: 3 mins
Ingredients for Pisco Sour
- 3 ounces of pisco quebranta
- 1 oz lemon
- 1 ounce of gum syrup
- 5 ice cubes
- 1 egg white
- 1 drop of angostura bitters
Preparation of the Pisco Sour Recipe
Put all the essential supplies in a shaker or blender in the following order: first the pisco, then the gum syrup, then the lemon juice, and finally the egg white.
If you want to put the ice cubes.
If you use a shaker, beat for 10 seconds. If using a blender, blend for five seconds.
Serve in two times: first serve the glass halfway, pause and then complete by filling the other half.
If you want to decorate each glass with two drops of angostura bitters.
Enjoy and drink in moderation.