This week has seen the very first Pisco Sour Week in London. Pisco is the national drink of Peru, and today just happens to be Pisco Sour Day, which is a national holiday in Peru.
Pisco is a popular spirit from South America which is actually a grape brandy, made from leftover grapes that aren’t suitable for wine. The Pisco cocktail is made in a very similar way to a whisky sour, and was first created in the 1920s by an American bartender working in Lima. Since then it has gained enormous popularity in South America, and has gradually made it’s way across the world.
With the huge rise in popularity of Peruvian cuisine here in London, the Pisco Sour is the City’s new favourite cocktail, and thus, on World Pisco Sour Day during Pisco Sour Week London, we present to you Michelin-starred Lima’s very own Pisco Sour recipe.
Ingredients
2 ounces Pisco
1 ounce lime juice
1 ounce sugar syrup
¼ fresh egg white
Angostura bitters
Method
Place all ingredients apart from the bitters into a cocktail shaker filled with ice cubes. Shake vigorously for about 15 seconds.
Strain into a lowball glass and finish by placing three drops of bitters in the center of the egg foam.
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