Pisco Sour

PISCO SOUR

    Originating in Lima, Peru this cocktail was created by an American bartender in the early 1920's, when a time that Manhattans were all the craze, this cocktail brought a compelling contrast from the darker based cocktails and opened up a whole new quality of cocktail.  Seeing how most people nowadays are terrified of trying new cocktails, I thought it would be good to open your eyes to a cocktail that is not only delicious but also give your taste buds an experience that will keep you wanting more.  The egg whites in this cocktail give it a silky texture and frothy head that make it very appealing to the eye.  Topping it with the bitters takes this cocktail to the level of excellence that one looks for in cocktails.

    When preparing this cocktail you need to remember that Freshness and Quality are very important.  The original cocktail asked for key limes, but knowing that most people don't have them laying around, I substituted regular limes and have found that integrity of this cocktail is not ruined.  Choosing a good Pisco (which is a white brandy made in Peru from muscat grapes) is easy, there are a few that are inexpensive but really tasty.  I like using Pisco Porton or Capel Pisco, both have a very velvety and smooth taste (your at home bar will look nice with the addition of either).  Since you already have your homemade Simple Syrup (which I gave you the recipe in my last blog) stocked in your bar fridge, bitters (you can use your favorite kind of bitters in this cocktail.   Experiment and find which one you enjoy best) I found Angostura for the traditional taste or Peychauds for more of a berry taste work best, and always have fresh limes stocked in your bar, you are ready to make this great tasting and smooth cocktail.  

    Now you get the recipe for the Pisco Sour

• 1 1/2 oz of Pisco muscat Brandy

• a whole lime juiced

• 1 egg white

• 1/2 oz homemade Simple Syrup

• Dash of Bitters for garnish

    To start separate your egg whites (the best way I found is crack the egg and roll the yolk between the cracked shell allowing the whites to pour into the cocktail shaker), add the Pisco, lime juice from a whole lime, and Simple Syrup to the shaker.  Dry shake (this means you shake without ice first to help aerate the egg whites) for 10 seconds, add ice and hard shake for 15-20 seconds (you want the egg white to froth and almost appear foamy).  Strain your cocktail into a Highball glass or Champagne flute (these glasses will give your drink the best presentation), drop two drops of bitters on top of your cocktail.  Finally, ENJOY the cocktail with your friends and family.