Washington, DC has its Rickey, New Orleans the Sazerac and the entire country of Peru has a drink as well—the Pisco Sour. But what does Peru have that these other destinations don’t? A gastronomic culture that’s embraced and celebrated so passionately that they want to share it with the rest of the world, and to do so have made it a federally recognized day.
That’s right, National Pisco Sour Day is legislated on the books for the first Saturday in February. To celebrate we have included the classic Pisco Sour cocktail recipe below.
Pisco Sour:
2 oz Caravedo Quebranta Pisco
1 oz Lime Juice
1 oz Simple Syrup
1 oz Egg White
Drop of Angostura Bitters
Directions:
Combine all ingredients except bitters in mixing tin. Shake vigorously without ice for 15 seconds. Add ice to tin and shake for additional 15 seconds. Strain out into coupe glass and let foam settle for 5 seconds. Add drop of Angostura bitters in middle of foam.
Related Content:
LIMA’S PISCO SOUR COCKTAIL RECIPE
Louise Walker is AGLAIA’s Editor in charge of all content creation and management. She splits her time between London and Miami, and can always be found at a swanky hotel bar sipping on a Negroni. Contact her for any questions or if you would like to become an AGLAIA Contributor: hello@aglaiamagazine.com
Find me on: Twitter
