Pisco Sour. Recipes and drinks

There is no single recipe or a recipe, but if you need to have pisco of good quality among the ingredients. Either way, each prescription will give the chance to savor our delicious national drink. With practice you can make your own recipe to savor at home or surprise friends and guests.

To drink sour pisco exists either a glass or special glass. In that case, the content (pisco sour) is enjoyed regardless of type of glass or cup. Try the recipes shown to find the one you like or you can create your own cocktail. Do not forget a slice of lime as an ornament.

1) Classic pisco sour recipe from Peru

The recipe for this traditional drink of the cuisine of Peru, based on pisco “quebranta” is:

3 ounces of pisco breaks, 1 ounce lime juice to provide acidity, 1 ounce simple syrup, 1 egg, 6 ice cubes and 1 or 2 drops of Angostura bitters. This combination is shaken in a shaker until ingredients are combined. The drops of Angostura bitters are ornament.

If blender is used, blend all the ingredients for a minute, less egg liquefy; the blender is turned off and is added the egg white, then is liquefied by five seconds more.

This recipe for pisco sour is nicer if you placed two kinds of pisco, one straight and one that is aromatic.

2) Classic Pisco sour to prepare at home (8 people)

Ingredients

2 cups of pisco, 1 cups simple syrup or 1 1/2 cup white sugar, 2 egg whites, 4 lemons juice, 1 cup ice cubes, Angostura bitters and cinnamon for garnish.

Preparation

Blend the ingredients except the bitters and cinnamon. When foaming and ice is crushed, served in small glasses and garnish with a few drops of Angostura bitters and a pinch of cinnamon powder. Serve immediately.

Another version of Classic Pisco Sour

Ingredients

2 ounces of pisco (one fluid ounce = 30 ml), 1/2 ounce lemon juice, 3/4 ounces of white sugar or 1/2 ounce simple syrup, egg white 1/3 3-4 ice cubes.

Preparation

Put ingredients in a shaker, add ice and quite clear. Shake the shaker, put a colander and drain the contents of a 4-ounce glass. Serve with two drops of bitters and cinnamon as an option.

3) Another easy recipe

Ingredients

14 cubos ice, 8 ounces of pure pisco “quebranta”, 2 ounces of simple syrup, 2 ounces of lemon juice, 1 / 2clara egg 4gotas of Angostura bitters.

Preparation

Fill the shaker with ice cubes six and let cool for a minute. Discard the ice and add the pisco, simple syrup, lemon juice, and clear ice cubes remaining. Beat eight to 10 seconds and serve cold brewing two cups. Garnish each glass with two drops of Angostura bitters.

3) A homemade recipe

Ingredients

2 glasses or cups of pisco, 1 cup simple syrup or 1 1/2 cup white sugar, 2 egg whites, 4 lemons juice, 1 cup ice cubes, Angostura bitters and cinnamon for garnish.

Preparation

Blend the ingredients except the bitters and cinnamon. When regulate foaming and ice is crushed, serve in small glasses and garnish with a few drops of Angostura bitters and a pinch of cinnamon powder.

Some advices

¿Shaker or blender should be used? For some, the difference could be the speed; others like Pete Wells, the food critic of the New York Times, it is best to use the shaker.

But is there real difference? Giancarlo Nazario, experienced bartender says:

"The difference is in how the tools are used. The 'cockteleado' always has a mystique blender but can never provide the same result using the blender correctly. "

Some recommendations:

a) Do not stir the mixture in a shaker for more than 10 seconds each time.

b) Do not leave the mixture in a blender long time shall we do a lot of foam and become watery.

c) The order of the products is as follows: first pisco, then lemon juice, sugar syrup, ice and pour egg.

d) If used blender, blend all ingredients with ice and pulse to mix everything. When everything is well integrated and foam is adequate, add ice and press the button on the blender 3 or 4 times to cool the pisco sour.

e) The quality of the ice. Should be with triple filtered water; without big hole to control the dissolution cubes. If ice is small or dilute space quickly.