Many wonderful things come from Peru. Potatoes, lomo saltado, music, colorful clothing, and so much more. But the thing I might love the best is the national liquor of Peru, called Pisco.
It’s a brandy is our Pisco. Which might make it seem too refined for mixing in a cocktail. I mean, after all, aren’t we used to brandy being in snifters and snobby people drinking it after pretentiously swirling it around a large glass which has been warmed over little candles. But not Peru’s brandy. Oh, no, my friends. Pisco is for all of us.
The best way to have Pisco is in a sour. Now, I didn’t invent the Pisco Sour, but I think I have a pretty damn good recipe for said Pisco Sour, if I say so myself. And I do. I like these with or without food. I think they are an excellent mid-afternoon cocktail as you think about evening plans.
Some tips before we go into how to make them. You can use fresh egg whites. I have. But I actually prefer store bought egg whites which have been pasteurized. Also, I hunted down the Amargo Chuncho bitters which are made with Peruvian ingredients. You do not need to be so particular. It is perfectly okay to substitute bitters readily found in most markets. Peychauds would be good. Peychauds aged bitters might be better. Aromatic bitters would be perfectly acceptable. Barrel-aged aromatic bitters might be better. Obviously, the Amargo is the best and preferred. But if you can’t get your hands on it, it’s cool.
Pisco Sour
- 3 oz pisco
- 1 oz lime juice
- .5-.75 oz simple syrup
- 1 egg white or the carton equivalent
- 2 dashes amargo bitter and more for garnish
Put all the ingredients into a shaker with one or two ice cubes. Shake until frothy and the ice has melted. Add more ice and shake properly. Many people dry shake without the ice cube or two, but I have found the foam better with it. Pour over fresh ice. Garnish with 3 drops of bitters on top. Enjoy!
