Pisco sour is the national cocktail of Peru. Once you try it, you just love it!
I know, you can find many recipes. The recipe I am posting was the one used in the pisco-sour bar that we ran during the wine festival in our little, Swiss home village. As you can imagine, most of the people did not know what a pisco sour was. The point is that six hundred pisco sours were sold in a weekend, and many cannot wait to the next festival!
Give it a try and judge by yourself.
100 ml white sugar – rather than simple syrup
100 ml lime juice freshly squeezed. If you like it tangy, add a bit more of lime juice — Be careful not to squeeze the limes too hard to avoid the bitterness of the peel.
500 ml ice cubes
1 egg white
Angostura bitters – Not cinnamon, please!
How many servings you will get, depends on the size of your glasses!
Blend pisco, lime juice, and sugar until the sugar has dissolved completely. Add ice and egg white, blending at high speed until frothy. Pour into glasses, distributing the mix evenly. Top each glass with a drop of bitters and serve immediately. ¡Salud!
Whatever measure (jigger, glass, or measurement cup) you decide to use, remember this:
3 Pisco + 1 Sugar + 1 Lime Juice
If you like it boozy, then: 4 Pisco + 1 Sugar + 1 Lime Juice
(Actually a winner recipe in Lima uses the 4+1+1)