The pisco sour is the best way to drink pisco. The former is a South American classic cocktail, while the latter is its base liquor – a white brandy made from muscat grapes.
Chile and Peru consider the pisco sour their national beverage, and each insists that the base liquor and popular cocktail originate from their respective nations, resulting in an oft-debated topic in the region.
As for the version we’ll be making today, we’re focusing on the Peruvian variant, which comes with an earthy flavor. It’s also pretty strong, with most Peruvian recipes using three ounces of pisco per drink. Here’s what you’ll need:
Pisco sour ingredients
- 3 oz. of pisco
- 1 oz. of freshly squeezed lime juice
- 3/4 oz. of simple syrup (see Tip section below)
- 1 fresh egg white
- 1 dash of Angostura bitters
- Cocktail shaker
- Ice cubes
- Cocktail strainer
- Chilled cocktail glass