Pisco Sour

Pisco Sour Recipe

Contents
  1. Peruvian Pisco Sour Recipe
  2. How to prepare Pisco Sour
  3. Ingredients
  4. Method
  5. Tips and tricks
  6. Additional information

Peruvian Pisco Sour Recipe

Birthday, anniversary or good news? If you have something to celebrate, do it with Pisco Sour! delicious and intoxicating cocktail based on Peruvian Pisco and lemon juice. The Pisco Sour is the national cocktail and Peruvians are proud that our drink is recognized internationally. Let's go with the recipe!

How to prepare Pisco Sour

Peruvian Recipe of Pisco Sour
Pisco Sour

In Peru we love Pisco Sour, so much so that it even has its own day and we celebrate it every first Saturday of February. Ideal to share or toast with family or friends on any occasion.

🔪 Prep Time2 minutes
🍲 Cook Time1 minute
⏲️ Total Time3 minutes
🍽️ Servings1 serving
🔥 Calories120 calories

Ingredients

  • 3 ounces of Peruvian Pisco if Quebranta is much better
  • 1 ounce freshly squeezed lemon juice
  • 1 ounce of simple syrup or 15 teaspoons of white sugar
  • 1/4 ounce freshly separated egg white
  • 4 ice cubes
  • Angostura bitters

Method

HOW TO PREPARE PISCO SOUR IN A COCKTAIL SHAKER?

  1. First make sure you have a very cold glass. Store it in the fridge minutes before preparing the cocktail and take it out just before serving.
  2. Pour into a cocktail shaker in the following order: First the 3 ounces of Quebranta Peruvian Pisco, then 1 ounce of lemon juice, 1 ounce of simple syrup or 1.5 teaspoons of white sugar and 1/4 of egg white.
  3. Then add the 4 ice cubes, close the shaker and shake hard for 10 seconds.
  4. Pour the contents into the chilled glass in 3 servings to give the foam time to rise to the top of the glass.
  5. Finally add 3 drops of angostura bitters and Cheers!.
Related:  Chilcano de Maracuyá

HOW TO PREPARE PISCO SOUR IN A BLENDER?

  1. Since you are going to prepare it in a blender, take advantage of the space and prepare more than one. I'm sure you will repeat The steps below are for 4 cups.
  2. First make sure you have the 4 glasses very cold.
  3. Pour into the blender in the following order: First the 12 ounces of Quebranta Peruvian Pisco, then 4 ounces of lime juice, 4 ounces of simple syrup or 6 teaspoons of white sugar and 1 egg white.
  4. Then add 16 ice cubes, close and blend for 8 seconds.
  5. Serve the content in cold glasses in 3 times.
  6. Finally add 3 drops of angostura bitters per glass and Cheers!.

I leave you here 3 Tips so that your Pisco Sour is unique and delicious ;).

Tips and tricks

  • Always fresh lemons. Do not squeeze the lemon too hard and never to the end, since doing so releases its oils that make the taste of the drink bitter.
  • Do not go overboard with sugar, sweet should not be the predominant flavor. The main thing is to feel the taste of pisco and lemon.
  • The glasses are always very cold, if you serve it in a glass at room temperature you will be losing that freshness that pisco requires.

Additional information

There are several theories about the true story of Pisco Sour , however the most repeated or most accepted is the one attributed to Victor Morris the creation of our national cocktail. The story goes that Victor Morris offered this cocktail at his bar called Morris Bar Inspired by the Whiskey Sour.

Related:  Coctel de Fresa con Pisco

To date there is no document that proves the original recipe, so it is doubtful that the recipe of yesteryear will resemble the current recipe. A second theory attributes the creation to the workers of the Morris Bar , the Peruvian bartenders Alfonso Bregoye, Graciano Cabrera and Alberto Mezarina.

The third theory says that original recipe belongs to Victor Morris , but that this was evolving for approximately 20 years until the one we know today and created by the bartender Mario Bruijet, who years later became a worker at the Maury hotel.

Years later, the main Lima hotels, such as the Hotel Maury, El Bolívar and others tried to imitate the original recipe. Many got it thanks to the fact that the workers of the Morris Bar were the ones who went to work in these hotels after the closure of the Morris Bar.

Currently celebrating the "Pisco Sour Day" every first Saturday of February and has the character of Cultural Patrimony of the Nation.


So that more people can enjoy this recipe. Comment, rate the recipe and share on social networks. HEALTH!

And now that you know how to prepare Pisco Sour, you may be interested in more recipes for Peruvian drinks and liquors:

  1. Classic Pisco Chilcano Recipe
  2. How to prepare Emollient to combat the cold
  3. Learn to prepare Aguaymanto Sour
  4. Barley soft drink in a few steps
  5. Chilcano de Maracuya Recipe
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