Armed with a list of restaurants from the teacher, we found one that was a mix of Spanish and Peruvian cuisine. We all ordered things that took us out of our comfort zone, and we could not have been happier. The food was amazing! The drinks were, too! Nathan and I decided to try their Pisco Sour, and it was far more delicious than we expected. The Pisco Sour is an easy recipe to make at home once you get your hands on some Pisco brandy. This simple cocktail is bound to become a new favorite in your house.
Pisco brandy: The base spirit for a Pisco Sour cocktail. Pisco provides a smooth, fruity flavor with hints of citrus and floral. Pisco brandy is made by fermenting grapes and is essential for the authentic taste of this cocktail; it will not be the same if you use another type of brandy. Fresh lemon juice: While you could use bottled lemon juice in a pinch, freshly squeezed will give the cocktail the best and freshest flavor. Simple syrup: Adds sweetness to the Pisco Sour and dissolves into cold liquids better than just plain sugar. It is super easy to make your own simple syrup to keep on hand for all of your favorite cocktails. Egg white: Gives the Pisco Sour its signature frothy texture. Read more on using egg whites in cocktails below. You’re welcome to make this recipe with no egg, but it won’t have the ideal frothy, creamy texture. Angostura bitters: Just a few drops are used as a garnish for the Pisco Sour. These aromatic bitters add a complex, spicy flavor with hints of clove and cinnamon, complementing the other ingredients.
Combine ingredients. Add the pisco, simple syrup, egg white, and lemon juice to a cocktail shaker filled with ice. Give it a good shake. Shake vigorously for at least one minute or until the drink is nice and frothy. Strain and garnish. Strain the frothy drink mixture into a glass. Garnish with three drops of Angostura bitters.
If your drink isn’t getting as frothy as you’d like, you can do a dry shake. Before adding ice, shake the ingredients (Pisco, lemon juice, simple syrup, and egg white) without ice. This “dry shake” helps to emulsify the egg white and create a better foam. After the dry shake, add ice and shake again to chill and dilute the cocktail.
