PISCO SOUR

Pisco  Sour

In Chile, a very traditional and popular cocktail drink is Pisco Sour. It has a very old tradition and is served along the entire country. This Sour concept even has evolved to being mixed with Whisky, Chardonnay, or Rum. But the original Chilean Sour cocktail drink is still Pisco Sour, since Pisco is a national alcohol made of grapes.

To make Pisco Sour you’ll need lemons, limes, Pisco, flour sugar, an egg, and bittersweet. In some restaurants and bars they choose not to use the egg because of the short life span Pisco Sour then has, but the little foam on top is only achieved by adding egg white.

The following recipe will be for one bottle of Pisco Especial Tres Erres – 700ml of 40% alc. – and about 1litre of finished Pisco Sour. But it can be made with any Pisco of your choice.

First, you have to make a lot of lemon juice, depending on the amount of Pisco Sour you want to have at the end, and you separate the yolk and the egg white of one single egg. Secondly, pour the entire bottle of Pisco Especial into the mixer and add two small cups of tea of lemon juice – approx. 200ml. To this you add three entire limes and just throw them in like they are. Now, you have to add 18 teaspoonfuls of flour sugar and mix the whole thing inside the mixer for a short while until the limes are completely shredded. Now, you add the egg white and two more teaspoonfuls of flour sugar, and mix it again. The Pisco is almost ready.

All you have to do now is sieving the content into a large mug or bottle and it’s almost ready to be served.

To serve the prepared Pisco Sour you pour some into the cocktail mixer, add two large ice cubes, and shake it strongly for a short while. As you pour the content into the cup, you’ll notice small foam on top due to the egg white. As final touch, drip two or three drops of bittersweet – “Amargo de Angostura” –, and the drink is ready to be served.

            Enjoy!