Pisco sour, how to make the classic Peruvian cocktail. The Pisco Sour is known to have been created in Lima, the capital of Peru, by Victor V. Morris, owner of the Morris Bar, an Anglo-Saxon immigrant, back in 1921. Although the “Morris bar” closed in 1929, this did not prevent that the cocktail would go viral worldwide and evolve to the way we know it today, thus making it a cultural heritage of the nation. In short, pisco is an institution.
recipe information
-
- Preparation time: 3 minutes
-
- total time: 3 minutes
-
- rations: 1
-
- Category: drinks
-
- Type of cocktail bar: Peruvian, international
-
- calories: 349 kcal per glass
Pisco sour ingredients for 1 person
-
- 1 spoon of sugar
-
- 3cl lime juice
-
- 1.5cl egg white
-
- 6cl of pisco
-
- Angostura (decoration)
How to make the pisco sour
This drink is made in a cocktail shaker (shake) served in a Martini glass that we will cool with ice. To start we will add a tablespoon of sugar.
We squeeze half a lime.
We introduce 1.5 cl egg white.
And with the help of the jigger we add 6 cl of pisco.
We are going to do the first shake without ice, this ensures that the egg white is combined with the other ingredients, resulting in a pleasant and frothy texture.
We add a lot of ice.
We shake again a second time with the ice.
Remove the ice from the Martini glass.
We will serve with a double strain to achieve a clean cocktail without sediments.
Decorate with a few drops of Angostura.
We flavored with a twist of lime.
Ready to enjoy.
Easy preparation summary
-
- chilled cocktail shaker and martini glass
-
- we add sugar
-
- We squeezed half a lime
-
- We introduce egg white
-
- we add pisco
-
- we shake dry
-
- We introduce the ice
-
- we shake again
-
- We empty the glass of ice
-
- We serve with double strain
-
- We decorate with narrowness
-
- We flavor with a twist of lime
