SOUR PISCO RECIPES

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PISCO SOUR RECIPE - BBC GOOD FOOD



Pisco sour recipe - BBC Good Food image

Martin Morales' recipe for this classic Peruvian cocktail is deliciously sweet and sour, with grape brandy and lime juice

Provided by Martin Morales

Categories     Cocktails, Drink

Total Time 5 minutes

Prep Time 5 minutes

Yield 2

Number Of Ingredients 7

50ml Pisco
50ml lime juice
50ml sugar syrup
1 egg white
large handful of ice
few drops of Angostura bitters
lime slices, to serve (optional)

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.

Nutrition Facts : Calories 116 calories, CarbohydrateContent 14 grams carbohydrates, SugarContent 13 grams sugar, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium

PISCO SOUR (DIFFORD'S RECIPE)



Pisco Sour (Difford's Recipe) image

All the Peruvian bartenders I've met prefer their Pisco Sours blended rather than shaken. Indeed, it is a brilliant cocktail when blended but I prefer my Pisco Sours shaken. (in Cuba Daiquiris also tend to be blended but I also prefer these shaken.) While some like to omit the egg white, like most sour-style cocktails, the Pisco Sour is better made with egg, although half the white of a small fresh egg white is plenty (around 15ml / ½oz). Some also advocate the use of powdered sugar in place of caster sugar syrup and indeed this can add to this sour (like the Daiquiri). In which case, you'll need 3 spoons (5ml sized measuring bowl) powdered sugar in place of the syrup. More worthy of debate is the choice of pisco. My Peruvian friends favour pisco made from the Quebranta grape or even acholado (a blend of varieties). However, I prefer to use Peruvian pisco made from the more aromatic Italia grape, preferably mosto verde Italia pisco. Convention has it that the Pisco Sour is garnished with three drops of bitters dropped symmetrically onto its foaming head. This not only adds to the visual appearance, but the aroma of the bitters also helps mask the wet dog-like smell of egg white. Angostura or simular aromatic bitters are fine but for authenticity consider using Peruvian Amargo Chuncho bitters which are based on various Amazonian barks and herbs. Some also dust the surface of the drink, or the rim of the glass, with cinnamon. Somewhat controversially, if the use of Italia pisco were not enough, I also like to add a dash of orange flower water to my Pisco Sours. I also tend to serve them straight-up in a frozen heavy-bottomed old-fashioned glass to help retain the drink's cold temperature but a frozen coupe also works well.

Total Time 03 minutes0S

Prep Time 03 minutes0S

Yield 1

Number Of Ingredients 5

60 ml Pisco
22.5 ml Lime juice (freshly squeezed)
15 ml Sugar syrup (rich) 2 sugar to 1 water
15 ml Pasteurised egg white
2.5 ml Orange flower/blossom water (optional)

Steps:

  • SHAKE all ingredients with ice and strain back into shaker
  • DRY SHAKE (without ice) and fine strain into chilled glass

Nutrition Facts : Calories 152 calories

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