What is Pisco Sour and how to make it

[lifevips]

The rise of Peruvian cuisine in Western cities over the past five years not only means we can now devour ceviche relatively inexpensively to our hearts content, it also means the pisco sour – an incredibly underrated cocktail – has been shared with the masses. Sour, sweet, chalky yet refreshing, the pisco sour is the national drink of Peru and takes its name from the hero ingredient – pisco brandy made in the winemaking regions of Peru and Chile. The Peruvians love it so much they have a yearly public holiday in celebration of the cocktail on the first Saturday of February.

What is Peruvian Pisco Sour?
As the name suggests, Pisco, a clear grape brandy is the main ingredient in the Pisco Sour cocktail.

This Peruvian cocktail uses Peruvian Pisco as the base liquor and the addition of lime juice, syrup, ice, egg white, and Angostura bitters.

Pisco Sours are delicious and easy to drink. The sweet and tart flavors are complementary making the cocktail quite refreshing.

Ingredients

• 1 ounce cane simple syrup (2:1)
• ½ ounce fresh lemon juice
• ½ ounce fresh lime juice
• 2 ounces pisco, ideally acholado or quebranta
• 1 egg white
• Garnish: Angostura bitters

Method:
Combine the pisco, lime juice, sugar syrup and egg white in a cocktail shaker with ice and shake very vigorously to achieve a fine foam. Strain into chilled glasses and top with 2 or 3 tiny drops of bitters.

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