A great, tart cocktail with pisco and lemon juice!
For this post we are going to go back to the classics with the Pisco Sour. Reputed to have been invented in Lima, Peru back in the 1920’s, the Pisco Sour is the national drink of both Chile and Peru and sometimes a major source of dispute between the two countries as both claim their version is the correct one!
Pisco is a clear brandy made in Chile and Peru by distilling wine into a spirit. For this drink we used a Peruvian Pisco, which is the most common style of pisco found in the United States, is made exclusively in copper pot stills. Aged for a minimum of 3 months, Peruvian pisco enters is bottled at its full distillation strength and is never diluted, giving it a very distinctive flavor.
- 1 1/2 oz Pisco
- 1/2 oz lemon juice
- 1/2 oz simple syrup
- 1 egg white
- Do a dry shake in a mixer with all ingredients.
- Add ice, then shake to add the foam to the drink.
- Pour into cocktail glass or rocks glass. Salud!
If you liked this recipe, don’t forget to subscribe for new (and of course free) recipes by entering your email address on the side bar (and get all the recipes delivered to your inbox when we post), so you don’t miss out on a thing. You can find us on Facebook, Instagram, Pinterest and Twitter!Follow my blog with Bloglovin