Time: 40 min.
Complexity: easily
Quantity: 1 cocktail

The Pisco Sour is a popular South American cocktail made with pisco (a grape vodka), simple syrup, and lemon juice. Two countries, Chile and Peru, claim the birthplace of the cocktail and pisco itself. Residents of both countries are quite passionate about this issue, believing their pisco is superior and the only true one. The Peruvian and Chilean versions of the cocktail are prepared slightly differently. In Peru, egg whites are added to the main ingredients of the Pisco Sour to create a rich foam, along with a few drops of bitters. This version of the cocktail has become the official one, although both Peruvian and Chilean pisco are used in the recipe.

Ingredients:

Pisco Sour

• 60 ml. pisco (Peruvian or Chilean brandy)
• 20 ml freshly squeezed lemon juice
• Protein of 1 large egg
• Bitters, for decoration
• 2 cups of ice

Simple syrup

• 1 cup of sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

brandy, lemon juice, bitter, eggs, syrup

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Preparation:

Step 1
• Simple syrupIn a small saucepan, combine sugar and 1 cup water and heat over medium heat. Bring to a boil and simmer, stirring occasionally, until the sugar is completely dissolved, about 5 minutes. Remove from heat and cool completely. It can be refrigerated in an airtight container for up to 2 weeks.
Step 2
• Pisco SourFill a shaker with ice, pour in pisco, 20 ml of simple syrup, lemon juice, and an egg white. Shake well and strain the cocktail into a tall champagne glass. Garnish with 3 dashes of bitters.

Votes: 1

Author of the recipe - Jonathan Pogash is a renowned bartender.