Happy New Year! We’re kicking off the year with a cocktail featuring an egg white, that will in no way help your diet, the Pisco Sour. Originating in Lima in 1903, this cocktail is heavily dependent on the pisco you select. Regardless of which varietal based pisco you use, you’ll ultimately need to make sure you properly emulsify the drink for the right texture. To do so, make sure you use the double shake as listed in the recipe.
Pisco Sour
The Pisco Sour is creamy, bright, sweet, and floral. The notes of the brandy accentuated by the lime deliver hints of grape and floral notes. The angostura adds a wonderful hint of spices to the mix. Little touches of tropical fruit and vanilla like hints come with the sweetness. The brightness keeps it from becoming too heavy or rich.
Drink Notes & Recommendations
The Pisco Sour is probably the definitive Pisco cocktail in the US, and therefore the place you’re most likely to see it used. The formula is pretty simple, but be aware there are some debates about the choice of citrus. While we’re going with the default lime here, there’s also good footing for an argument that lemon could be used here. We recommend you use lime for the first, but then mix it up to see what you like best. Keep the amount of citrus to no more than 1 oz, with ¾ oz being the target in our opinion.
- Pisco – The most commonly available Piscos you’re find are going to be perfectly serviceable here, such as the Macchu Pisco we used here. Don’t be afraid to step up market, the Pisco will shine through in a Pisco Sour.
- Lime Juice – For best results, use fresh squeezed. The same note if you use lemon juice here.
- Simple Syrup – A traditional 1:1 water to sugar simple is classic for this recipe
- Egg White – Use the freshest possible eggs. If you’re concerned about salmonella, consider using pasteurized egg whites.
- Angostura Bitters – These are the classic bitters for most cocktails, and we recommend you keep a bottle on hand.
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