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. This famous Peruvian cocktail made with the Pisco grape brandy and is one of the easiest to drink, most refreshing, and delicious alcoholic beverages in the world.
The drink is well known in bars across the world and is 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 version.
So let’s see how the ubiquitous Peruvian pisco sour (Traditional easy recipe) is prepared.
Pisco Sour in a tall glass[/caption]
Traditional Peruvian Pisco Sour
- 2 ounces pure pisco (50ml)
- 2 drops Angostura Bitters
- 2 ounce simple syrup (50ml)
- 2 ounce lime juice (50ml)
- 1 egg white
- 6 ice cubes optional
- Put in a shaker or blender all essential inputs in the following order: first the pisco, then the simple syrup, then lime juice, and finally the egg white.
- Add ice cubes.
- If using a cocktail shaker, 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.
- Decorate the top of each glass or cup with two drops of bitters.
- Enjoy and drink in moderation.