Peru’s national drink is Pisco. Pisco is a grape brandy whose production began in the 1500s in the region of Pisco in Peru. Not all grape brandy can be called Pisco as the government set standards to preserve the brand and keep the high level of quality in the name. Pisco Sour is a cocktail made with the Pisco grape brandy and is one of the easiest the drink, most refreshing, and delicious alcoholic beverages in the world.
The famous Pisco Sour is well known in bars across the world. It is the national Cocktail of Peru and a delicious, refreshing accompaniment to Peruvian Food. Legend has it that the drink was created in the early twentieth century by Victor Vaughen Morris (an American living in Peru).
Chile also produces a grape brandy called Pisco but here we’re discussing the traditional Peruvian drink Pisco Sour.
Before we start pointing our readers that this recipe follows the 4-1-1 formula. For every four ounces of pisco use an ounce of simple syrup and lime juice. So let’s see how the ubiquitous Peruvian pisco sour (Traditional easy recipe) is prepared.
Traditional Peruvian Pisco Sour
- 4 ounces pure pisco . ie the pisco obtained from a single variety of pisco grapes
- 1 ounce simple syrup
- 1 ounce lemon juice
- ½ clear egg
- 2 ice cubes optional
- 2 drops bitters optional
- Put in a shaker or blender all essential inputs in the following order: first the pisco, then the simple syrup, then lemon juice, and finally the egg white.
- If you want to put ice cubes.
- If using shakers beat for 10 seconds. If using blender liquefy for five seconds.
- Serve in two stages: first to serve the cup halfway, pause and then complete filling the other half.
- If you want to decorate each cup with two drops of bitters.
- Enjoy and drink in moderation.
- when blending the limes be sure you squeeze the open end towards the bowl and not towards your eyes.