Recipe: Pisco sour

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!

Pisco sour

This is my favourite way of making the traditional Peruvian cocktail, with the option to make it sugar-free by using stevia.

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Prep Time 5 minutes mins

Course Drinks

Cuisine Peruvian

Servings 1

Ingredients

  

• 3 oz pisco quebranta or acholado
• 1 oz egg white
• 1 oz simple syrup (or 1 oz of water and stevia to taste)
• 1 oz lime juice
• a few ice cubes
• dash of bitters

Instructions

 

• Shake pisco, egg white, syrup and lime juice in a shaker, pour and garnish with a dash of bitters.

Keyword cocktail, lime, Peruvian cuisine, pisco, pisco sour

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