Pisco Sour

by Logan Miller

Special Request Alert! Someone finally sent in a request to learn a drink, a Pisco Sour, and wouldn’t you know, I had never heard of it. But I wasn’t about to let anyone down, so I got to work! After some research on the origins and history, I was genuinely excited to give it a try. Of course, finding pisco, a South American grape brandy, was a bit of a chore (Thank you, Taobao) but once I finally got a bottle, the rest was just simple trial and error. For those who actually know pisco, the one we’re using hails from Peru, not Chile. To keep things interesting though we will get a little more technical so all you aspiring mixologists can continue honing their craft!

Fresh Lime Juice
Simple Syrup
Egg White

1. Take an Old Fashioned glass and fill it with ice to let chill while you are mixing the other ingredients.
2. In your cocktail shaker add 60ml pisco, 30ml fresh lime juice, 30ml simple syrup and one egg white.
3. With your ingredients in place, take the ice from the Old Fashioned glass and add it to the cocktail shaker, then shake for almost a minute. The reason for the extended shake-time is to create thick foam to form on top of the drink after pouring it into the glass.
4. Add three small drops of bitters on top of the foam. This adds a unique aroma to the cocktail. For a little trick take a knife and cut into each drop in a clockwise motion adding a swirl style for a cleaner presentation.
5. Finally, sit back and enjoy!

A few tips:

1. If you are making this for guests who are worried about the egg white, just tell them the bitters kills off any bacteria.
2. If you are not confident in your egg white extracting skills, have a glass on hand and pour the egg white into that first before adding it to the cocktail. This will ensure that nothing gets ruined by the yoke accidentally falling in. If you happen to fail a few times then whip up some scrambled eggs!

Stay thirsty my friends!

pisco sour

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