Pisco is a grape brandy that has been distilled since 1631 in Peru. It derives its name from the Quechuan language (language of the inca civilization) word “Pischu”, which means bird. This is because Pisco, the area that bears this name was populated by many birds.
In 2007 the Pisco was declared a cultural heritage of Peru and the national Pisco Sour day is celebrated on the first Saturday of February.
Origin of Pisco Sour:
Some sources say that an American national named Victor Morris, who operated The Morris bar in 1916 in Lima Peru, as a bartender used to serve several types of sours to his clients, such as Whiskey Sour and Bourbon Sour. Since he did not have enough supply of these foreign liquors, he decided to use the Peruvian pisco and that is how the Pisco Sour was created.
How to make the perfect Pisco Sour (6 ounces).
1. 3 ounces of pisco
2. 1 ounce of lemon juice (squeeze the lemon by hand and only for ¾ parts of the lemon as squeezing the lemon too much will give the cocktail a bitter taste).
3. 1 ounce of jarabe de goma (which is a syrup that you can make yourself by mixing 2/3 parts sugar and 1/3 parts of boiling water and a few drops of lemon).
4. 1 ounce of egg whites (if you find it difficult to measure the egg whites, you can put it in a blender for a few moments).
5. Solid ice cubes (preferably not the ones with holes in the middle, as these melt quickly and will make your Pisco Sour very watery).
6. Angostura bitter (you will use just a few drops at the end).
1. Put all the ingredients in a shaker and shake for a few minutes.
2. Serve the Pisco Sour in glasses and top with 3 drops of angostura bitters in each glass.
This is the traditional way of making the Peruvian Pisco Sour, however if you don’t have a shaker or have to make many Pisco Sours for your guests, you can use a blender. Salud! I hope you like it.
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