Before moving to Santiago, I’d never heard of a drink called the pisco sour, let alone tried one. The pisco sour is a classic South American cocktail, and one that is served mainly throughout Chile and Peru. Truth be told, I did not love this drink the first time I tried it. Why? Because it wasn’t an authentic one and was made from an overly sugary mix, a one way ticket to a hangover, if you ask me. However, my third try tasting this cocktail (I’m no quitter) was a charm. So, I’m bringing you the best pisco sour recipe just in time for New Year’s Eve! So, what does it taste like you ask? Well, slightly like a Margarita, but it really has its own flare. You need to try it and see for yourself.
Ingredients (per cocktail)
- 1 1/2 ounces of lime juice
- 2 ounces pisco (can’t find pisco at a liquor store near you? Try a white tequila or grappa!)
- 2 tablespoons granulated sugar (more if you like sweeter over tart flavors)
- 1 egg white
- 1 cup ice
- A little sugar to decorate the rim of the glasses
- Cocktail shaker (or blender if you don’t have a shaker)
- Angostura bitters, the traditional garnish for this drink (optional)
- Mix the lime juice, pisco, sugar and egg white in your cocktail shaker.
- Add ice, shake well. Use a blender if you don’t have a shaker, but hold on adding ice before blending.
- Place sugar on a plate. Wet the rim of the cup with water and twist the cup face down into the sugar.
- Pour mixture into your sugar-rimmed cup.
- Top with two drops of Angostura bitters on top of the foam.
- Cheers, and enjoy!
Pairs Well With…
Want to learn more about pisco pairings? Check out this great article to get the inside scoop on pisco pairing basics, as well as more history on this South American liquor.
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