Traditional Peruvian Pisco Sour Food

TRADITIONAL PERUVIAN PISCO SOUR

Steps:

• Put in a shaker or blender all essential inputs in the following order: first the pisco, then the simple syrup, then lime juice, and finally the egg white.
• Add ice cubes.
• If using a cocktail shaker, beat for 10 seconds. If using blender, liquefy for five seconds.
• Serve in two stages: first to serve the cup halfway, pause and then complete filling the other half.
• Decorate the top of each glass or cup with two drops of bitters.
• Enjoy and drink in moderation.

CLASSIC PERUVIAN PISCO SOUR COCKTAIL

Steps:

• Gather the ingredients.
• Add the pisco, simple syrup, lime juice, and egg white to a cocktail shaker.
• Add ice to fill, and shake vigorously. Alternatively, you can use a blender if you don't have a shaker.
• Strain into an old-fashioned glass and sprinkle the bitters on top of the foam. Serve immediately and enjoy.

PISCO SOUR

Steps:

• For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
• For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white. Shake very well, and then strain into a tall champagne flute. Garnish with 3 drops of bitters.

PERUVIAN PISCO SOUR

Steps:

• Blend together Pisco, lime juice, simple syrup, and egg white with ice. Strain mixture into old-fashioned glasses. Top with a few drops of Angostura bitters.

CHILEAN PISCO SOUR

Steps:

• In a shaker with crushed ice add Sugar, followed by pisco and top with lemon juice.
• Vigorously shake until sugar dissolves.
• Taste, and adjust sugar to your liking.
• Serve in chilled cocktail glass.

PISCO SOUR

Steps:

• Pour the Pisco, lime juice and sugar syrup into a cocktail shaker or blender with the egg white and add a large handful of ice. Shake vigorously for 30 secs or blend for 10 secs, then strain into 2 glasses. Add a few drops of Angostura bitters to the top of each cocktail, garnish with a lime slice and serve.

ORIGINAL PISCO SOUR

Steps:

• Pour pisco, lemon juice, sugar and egg white in a shaker with ice.
• Shake and strain in an old-fashioned glass filled with ice.
• Pour dashes of angostura bitters on the creamy drink.

PERUVIAN PISCO SOUR

Steps:

• In a blender, combine key lime juice with the egg white.
• Add simple syrup, pisco, and ice and blend at high speed until frothy.
• Pour into a sour glass, top with a few drops of bitters and serve.

TRADITIONAL PISCO SOUR (PERUVIAN COCKTAIL)

Steps:

• Beat the egg white and sugar in a blender.
• Add the Pisco, lime juice, ice and angostura bitters.
• Mix well and pour into whiskey sour glasses.

PERUVIAN PISCO SOUR

Steps:

• Blend pisco with sugar, lemon juice and Angostrua Bitter.
• Add ice and finally the egg whites.
• Blend a few minutes.
• Pour into small glasses and top with few drops of Angostura Bitter.