There isn’t just one way to make a pisco sour but this is the basic formula.
3 parts pisco
1 part simple syrup
1 part lime juice (not lemon – common mistake in translation)
1 egg white
Sprinkle of Angostura bitters
· Mix together the pisco, lime juice, simple syrup and egg white in a cocktail shaker.
· Add ice and then shake well in order to achieve a good layer of foam on top.
· Strain into a glass and then sprinkle the bitters on top.
· Serve immediately.
It should not take more than 10 minutes to make this cocktail!
Make sure that if using Peruvian Pisco rather than Chilean, that it is made in the Ica Valley of Peru as this is where the best Pisco comes from.
Pick the juiciest limes.
To make the simple syrup, all you need is white sugar and water - remember to let it cool before using.
It’s nearly 100 years since the first Pisco Sour was served in a Lima bar and this recipe keeps on going.
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