How to Make the Absolutely Amazing National Drink of Peru (and Chile) - The Pisco Sour!

Earthy, Sweet, Sour....a perfect cocktail in our our opinion

Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile. Made by distilling fermented grape juice into a high-proof spirit, it dates back to the 16th-century. It is, however, very different from traditional Spanish brandy that it is difficult to even compare the two different styles. Pisco on its own, particularly chilled, is a wonderful drink but the Pisco Sour is in a class by itself!

Our favourite cocktail by far - rivalling a top shelf margarita!

Although hotly debated to origin, particularly between Peru and Chile, both claim this incredible drink as their own - it is, however, generally accepted that the Pisco sour actually originated in Lima, Peru. It has been said it was created by bartender Victor Vaughen Morris. For more info on the history of this incredible and versitile liquour, check out Wikipedia.

How to Make a Pisco Sour the Peruvian Way and in Our Opinion the Best Way!

Ingredients

You will find an infinite number of ways to make a pisco sour on the web but here is the proper Peruvian way that we find the best by far and we have sampled many!

• 3 ounces of quality Pisco - preferably from Peru but there are excellent Chilean versions as well.

• 1 ounce of freshly squeezed lime juice. I can't stress this enough...ONLY use freshly squeezed lime juice - NOT concentrate, NOT bar lime, NOT bottled, not even 1 day old fresh lime juice. Important note: Peruvian Limes are much different then the limes commonly available in North America and Europe...they are much smaller and much more intense. If you can get Peruvian limes to make your Pisco Sours you will not be disappointed...they are the best! But most likely you will find these very difficult to source outside of South and Central America. The more common larger lime can work well with a minor modification - include the squeezed lime skins when shaking the the drink. Not as ideal as actual Peruvian limes but it will get pretty close in intensity. Others also suggest using Key Limes which are commonly available in North America as they are also smaller and more intense. Neither, however, is a perfect substitute for Peruvian Limes. Bottom line...there is nothing like having a Pisco Sour IN PERU! Tasting a true Peruvian Pisco Sour is a great excuse for a trip to Peru (although who really needs an excuse to visit this incredible country).

• 1 ounce simple syrup (equal parts white sugar and water heated in a pot on the stove untill fully dissolved and clear - don't allow to cook further (brown) as it will change the flavour. This should only take a couple minutes on medium heat. Allow to cool before using.

• 1 ounce fresh egg white (or pasteurized egg white which is safer from a health stand point but will slightly change the texture of the drink)

• 3 drops Bitters - you will only need a few dashes but it is an essential element to the drink - both in in terms smell and flavour. Angostura Bitters (Aromatic) is the traditional bitter of choice for this drink but even in Peru at the more progressive bars they are starting to use a variety of interesting micro bitters that are now available - for example, smoked cinnamon.

To Make 1 Serving

1. Chill the glasses you will be using. To do this put a good quantity of ice and water in each and let them sit while you are mixing and shaking the Pisco Sour.
   

2. In a cocktail shaker pour in all ingredients below initially WITHOUT ICE - called a "Dry Shake". This will allow the egg white to froth up more which will produce a better mouth feel/texture and appearance than shaking with ice from the outset.
   

3. To the shaker add:
   

   1. 3 ounces Pisco

   2. 1 ounce simple Syrup

   3. 1 ounce fresh lime juice - ideally Peruvian limes but if using regular limes also add the already juiced skins to the shaker

   4. 1 ounce fresh egg white (or pasteurized egg white)
      

4. Shake vigorously for 30 seconds to 1 minute to create a nice froth.

5. Now add ice to the cocktail shaker and vigorously shake for another 30 seconds to 1 minute to ensure the mix is very cold.

6. Empty the serving glasses of the ice and water that have been chilling

7. Strain contents (no ice) from the cocktail shaker into the chilled glasses.

8. Add three drops of your bitters of choice (Angostura is the classic and always a good choice). Once you get good at this you can create designs in the bitters on the eqg white foam by using the tip of a bamboo skewer or similar thin utensil and dragging it through the bitters.

9. Immediately serve and enjoy!

This is the best video we have come across that details how to make a true Peruvian Pisco Sour - it's 4FeetBigWorld approved ;-)

Give it a try...you'll love it!

Rod & Mel