Pisco sour cocktail recipe

Pisco sour recipe

It’s time to shelve your GnT, grab a Pisco sour and start to plan your South American adventure holiday.

Pisco sour is fast becoming one of the most sought after cocktails in the world, and you are sure to come across in Peru and Chile.

This is the “Pisco Sour” recipe that has served the Andean Trails’ team well for many a part.

Pisco sour recipe

Firstly, you have to get your hands on a bottle of  Peruvian or Chilean Pisco.  Pisco is a grape based spirit which is distilled in both Chile and Peru. You should be able to find some in a good wine importer.

Armed with your pisco, you now need  some lemons,  icing sugar,  ice,  egg white and angostura bitters.*

You will need:

• 3 cups Pisco
• 1 cup Lemon juice
• 1 egg white
• 1 cup ice
• icing sugar / angostura bitters to taste

*The egg white and angostura bitters are optional.

If using a cocktail shaker, mix the pisco, lemon juice, sugar, ice and a little egg white and give it a good shake.

Taste and if satisfied with the mix, pour,  add a drop of angostura bitters to the glass and serve.

If using a liquidiser, blend the pisco, lemon juice, sugar and ice for a couple of minutes.  Taste and if good add a little egg white and blend for 5 seconds.

Pour, add a drop of angostura bitters to the glass and serve.

Pisco sour cocktail

Tips: Taste as you go along. Some like more pisco, others like more lemon juice and you will be surprised by the amount of sugar you may need.

When using the blender, make sure you add the egg white at the end. From personal experience, if you add it at the beginning, you end up with a blender full of foam.

Also do take care. To celebrate the move into Andean Trails’ shiny new offices, Kathy brought in a bottle of Pisco (lady of many talents) so we could have celebratory pisco sours to baptise the new offices.

Yours truly was in charge and whilst getting ready to pour, the bottom of the jug fell off christening our shiny floor with all the pisco sour.

Happily, as you can tell, I survived the gaffe and am still gainfully employed.

Note: I must add that it was Kathy’s blender and as the slightly modified old adage goes, a good worker does not openly blame his tools.   

Salud!

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