Pisco may be the oldest distilled spirit in the Americas, but it wasn’t until 1920 that the National Drink of Peru, the Pisco Sour, was born in Lima by mixing two parts Pisco, one part simple syrup, one part lime juice, and egg whites, shaken with ice, and served strained with drops of Angostura bitters.
Today, Pisco is in the midst of a renaissance due to its versatility as a brandy born from a royal ban with a terroir that is as unique as the land where it came from.
Nico Vera is a Peruvian chef and Pisco mixologist based in San Francisco, California, where he promotes Peruvian food and culture through pop-up dinners and cocktail classes. You can find his recipes and calendar of events on his blog, Pisco Trail.
Pisco Sour Recipe
|Calories:||260 per serving|
|Prep Time:||10 minutes|
|Total Time:||15 minutes|
- 3 oz pisco
- 1 oz lime juice
- 1 oz simple syrup
- 1/2 oz egg white
- Angostura bitters
To make the simple syrup, mix 1 oz. sugar with 1 oz. water in a sauce pan, bring to a slow boil, and simmer until the sugar dissolves completely. Let the simple syrup cool.
Though it may be easier to use a blender to make this cocktail, I prefer using a shaker because it results in a thicker foam.
1. Mix all the ingredients in a shaker and add enough ice to double the volume of the liquid mixture.
2. Shake vigorously until the ice is dissolved, about 1 minute.
3. Serve strained in a cocktail glass and decorate with 3 drops of Angostura bitters