There are many ways to prepare the famous Peruvian pisco sour cocktails. So it's best to familiarize yourself with the basics before trying a variation.
The basic recipe includes pisco brandy, simple syrup, lime juice. There is also protein and a pinch of angostura bitters.
2 ounces of pisco
1 oz simple syrup
3/4 ounce of lime juice
1 egg white
2 to 3 lines of Angostura bitter
Steps to do it
1) Mix pisco, lime juice, simple syrup and protein in a cocktail shaker.
2) Add ice to fill and shake vigorously. Alternatively, you can use a mixer if you don't have a shaker.
3) Strain into an old-fashioned glass and sprinkle the Angostura bitter on the foam.
4) Serve immediately.
Here are six tips to get the most authentic version of this classic Peruvian cocktail:
Tip 1: Very spicy lime juice is essential. Many recipes call for lemon juice, possibly a translation error from the Spanish word limon. Limes are actually small South American limes, similar to important limes (also known as "Peruvian lemons").
Tip 2: Remember that the skin of limes contains a lot of essential oils that can be a little bit bitter and acidic. Therefore, when squeezing your limes, make sure that the meat side is facing down and not running down the lime peel. Also, do not allow the lime to act as a side dish after it has been pressed into your drink, as this will also affect the taste.
Tip 3: Keep the simple syrup really simple. You can use any recipe for simple syrup, but the simplest and tastiest option is to skip the weird sweeteners, artificial sweeteners, or expensive syrups, and make and mix the sugar to water ratio 1: 1.
Tip 4: Don't be afraid to use real protein. You can always use pasteurized liquid protein from a container, but the texture isn't quite the same and can affect the look and taste of an authentic Pisco Sour.
Tip 5: Shake your cocktail well so that when you pour it into an old-fashioned glass, you get a nice 1/2 inch foam layer on it.
Tip 6: Don't worry if you don't have Angostura bitters on hand. You can also do without it. Instead, you can try sprinkling a sprinkle of cinnamon over the foam, but that's not necessary either.
Breakfast in Quito, Ecuador. Where I woke up
Lunch in Lima, Peru.
Peruvian Pisco Sour (official drink from Peru).
Dinner in Santiago, Chile.
Pisco Sour Chileno, the last sour pisco in the Andes.
Home in São Paulo, Brazil. Sleep in my bed after 20 days.
It's a long flight.
Within the same continent, South America.
4 countries (3 federal capitals) in less than 24 hours:
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