Raise a glass, as we join our Peruvian friends in celebrating their National Pisco Sour Day. The Pisco Sour is a delicious and controversial drink, as Peru and Chile battle for the rights to call it their own, each claiming they invented the drink.
The addition of egg whites to Pisco, a colorless grape brandy, creates a frothy and delicious head - the perfect home for Aromatic bitters.
Feel free to substitute lime juice for lemon juice depending on your personal preference.
2 oz. Pisco
1 oz. simply syrup
3/4 oz. freshly squeezed lemon juice
1 egg white
dash of bitters
In a mixing tin, separate the egg white. (Doing this first will ensure you don't get shell or yolk in your cocktail - if you do, you're only tossing the egg, not all other ingredients.) Add simply syrup, lemon juice and Pisco to the mixing tin. Shake hard for 15 seconds, without ice (dry shaking). Add ice, and continue to shake for approximately 15 seconds. Strain into a cocktail or highball glass. Add a few dashes of bitters to the head. Enjoy!
May we suggest the lovely Macchu Pisco ($23) for your foray into Pisco land. Made from the Quebranta grape, a copper pot still distillation is used for its creation. It has a smooth and subtle flavor - guaranteed to turn you into a devout Pisco drinker.
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