Pisco Sour

1 serving

5 minutes

If you're going to throw a Peruvian party, you can't do without a pisco sour. Perhaps this is the only cocktail that is a world classic and has Peruvian origins. The meaning is in the name. This drink belongs to the sour class , that is, cocktails containing citrus juice (the sour component) and a sweetener, such as sugar syrup. The base is always a strong drink, and in this version it is Peruvian pisco, similar in taste and technology to brandy. The first version of the pisco sour appeared in the 1920s in Lima, invented by American bartender Victor Vaughan Morris, and then his Peruvian colleague Mario Bruiget slightly modified the cocktail, adding angostura and egg whites. This recipe has become a classic. Recipe from the brochure " Cocktails of Peru. A collection of recipes with pisco" of the Embassy of Peru in Russia.

Energy value per serving

• Calories: 385
• Proteins: 5.7g
• Fats: 0.1g
• Carbohydrates: 24.2g

Ingredients

• Pisco: 120 ml
• Ice: 10 pc
• Sugar syrup: 30 ml
• Lime juice: 30 ml
• Egg white: 1 pc
• Angostura: to taste

Cooking steps

1. Shake pure pisco, 10 ice cubes, and sugar syrup in a shaker.

   Required ingredients:

   • Pisco: 120 ml
   • Ice: 10 pieces
   • Sugar syrup: 30 ml

2. Then add lime juice and egg white, and whip again.

   Required ingredients:

   • Lime juice: 30 ml
   • Egg white: 1 piece

3. Pour through a strainer into a chilled cognac glass and garnish with three drops of Angostura bitters.

   Required ingredients:

   • Angostura:  to taste