The Pisco Sour is a classic cocktail, not the best known, but it is indeed a classic. While its origins are in Peru, it is also common in Chilean culture also. In fact, the brand I use for this recipe is Capel from Chile. Pisco is a brandy made from the muscat grape in South America. The great thing about this cocktail is about as Polynesian as it gets which means it should be on every authentic Tiki bar. For those who do not know, Easter Island is the territory of Chile where the mysterious ancient Moai statue ruins reside.
Like all recipes, the Pisco Sour might vary. If you cannot find this brand or any brand of pisco locally, you can also use the Italian grappa, which is similar in the fact that it is basically unnamed brandy and clear in color. The other variable is that some recipes call for lime juice. To me, a sour is not a sour unless you are using lemon juice. That being said, the difference between lemons and limes from region to region across the globe will vary, so while either is acceptable, lemon is far better in this recipe.
- 1 Egg White
- 7ml (.25oz) Simple Syrup (or 1-2 packets of sugar depending on how sweet you like it)
- 15ml (.5oz) Fresh Lemon Juice, about half a lemon
- 45ml (1.5oz) Pisco (or light brandy such as grappa)
- Angostura Bitters (one dash but extra for garnish)
Put all ingredients into a shaker and shake vigorously for about a minute, strain into an old fashioned glass. You will see the foam is so thick that you can float a slice of lemon or lime on top. Gently add more Angostura bitters on top of the lemon slice so it floats, and a thin straw. Enjoy!
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