Pisco is a brandy produced in both Chile and Peru by distilling fermented grape juice. It is usually colourless and its manufacture dates back to the early sixteenth century Spanish settlers.
Both countries have been fighting over who “owns” the Pisco name ever since, and both lay claim to the Pisco Sour as their national drink. Chile manufactures by far the most Pisco in terms of volume, but the governments of both countries closely regulate its production. Peru, however, gets out vote because they have gone so far as to declare a national holiday in February to celebrate the Pisco Sour cocktail.
That’s why we’re giving you the Peruvian version of the Pisco Sour. The Chilean cocktail doesn’t include egg white or bitters, so has a subtly different flavour. The Peruvian version is also the one that follows the recipe recognized by the American Bartenders Association under their listing of “New Era” cocktails.
As with all cocktails that include egg white, you are going to dry shake this ingredient before adding the others. This is what’s going to give your cocktail a nice foamy top, so make sure to give it a long shake before filling your cocktail shaker with ice. If you’re squeamish about using egg whites, you can use a synthetic substitute.
Here’s the recipe for making a Pisco Sour (the Peruvian way):
- 60ml Pisco
- 30ml Lime juice
- 20ml sugar syrup
- 1 egg white
- Dash of bitters to garnish
- Place the egg white into an empty cocktail shaker and shake vigorously until the egg is thoroughly frothy
- Fill the shaker with ice
- Add all ingredients except the bitters
- Shake vigorously
- Strain into a cocktail glass
- Garnish with a dash of bitters on top
- Cocktail shaker
- Cocktail glass