Mango Pisco Sour Food

PISCO SOUR

Pisco Sour image

Provided by Food Network Kitchen

Time 10m

Yield 1 serving

Number Of Ingredients 8

Ingredients

1/2 tablespoon meringue powder
1 ounce freshly squeezed lime juice
2 ounces pisco
1 3/4 teaspoons simple syrup, recipe follows
Dash bitters
Very finely grated lime zest or lime wedge, for garnish
1 cup sugar
1 cup water

Steps:

Dissolve meringue powder in lime juice. Fill a cocktail shaker with ice. Add meringue mixture, pisco, simple syrup and bitters. Cover and shake vigorously until frothy, mixed and chilled, about 45 seconds. Strain into a glass and garnish with grated zest or a wedge of lime.
Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
Yield: about 1 1/2 cups

PISCO SOUR

Pisco Sour image

The pisco sour is sweet-tart, richly textured and crowned with a fluffy white top. The origins of the drink, a blend of pisco (a South American brandy), citrus, sugar and egg white, come with some debate as to whether it originated in Chile or Peru. But it is most commonly said to have been created in the early 20th century by Victor Morris, an American expatriate in Peru. While this recipe calls for using exclusively lime juice, a combination of fresh lime and lemon juice (1/2 ounce lemon, 1/2 ounce lime) works as well. Just don't skip the aromatic bitters, added as a final garnish and often in a decorative pattern: They contribute to the drink's final aesthetic and aroma.

Provided by Rebekah Peppler

Categories cocktails

Time 10m

Yield 1 drink

Number Of Ingredients 7

Ingredients

1/2 cup granulated or turbinado sugar
2 ounces pisco
1 ounce fresh lime juice
1 egg white
3/4 ounce 2-to-1 simple syrup
Ice
3 to 4 dashes Angostura bitters

Steps:

Prepare the simple syrup: In a small saucepan, combine sugar with 1/4 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Refrigerate if not using immediately. (Remaining syrup will keep in the fridge for up to 1 month.)
In a cocktail shaker, combine the pisco, lime juice, egg white and 3/4 ounce simple syrup. Cover and shake vigorously for 10 seconds. Add ice to the shaker, cover again and shake vigorously until chilled, about 10 to 15 seconds more. Double-strain into a chilled coupe or Nick and Nora glass. Garnish with bitters.

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