This year I decided to put the last bottle of pisco I had in my cupboard to good use and made a round of pisco sour to celebrate with friends. Generally speaking, there are three types of pisco: quebranta (the least aromatic), mosto verde or Italia (the most aromatic) and acholado (a mix of both). Quebranta and acholado are the better ones for making cocktails.
I used the classic ratio of 3:1:1:1 (pisco to egg white, syrup and lime juice), although some prefer a 4:1:1:1 ratio. I made a test run with water and stevia instead of syrup and found it less sweet and quite enjoyable. If you make your own syrup, feel free to adjust the sugar-to-water ratio according to your taste. Final note: when making more than 2 serves, it’s easier to use a blender. Just be mindful to use the minimum amount of ice to cool down the drink without watering it down too much. Salud!
Yield: 1 serving
- 3 ounces pisco quebranta or acholado
- 1 ounce egg white
- 1 ounce simple syrup (or 1 ounce of water and stevia to taste)
- 1 ounce lime juice
- a few ice cubes
- dash of bitters
- Shake pisco, egg white, syrup and lime juice in a shaker, pour and garnish with a dash of bitters.