One of the best things I brought home from my trip to Peru wasn’t just souvenirs—it was a newfound love for the Pisco Sour. As someone who usually sticks to wine and beer, I wasn’t expecting to become a fan of cocktails. But after sipping my first Pisco Sour on my first day overlooking the Pacific Ocean in Lima, I was hooked. This citrusy, frothy drink is the perfect balance of tart, sweet, and strong, and it’s quickly become one of my favorite cocktails to make year-round.
What’s even better is how easy it is to recreate at home. I picked up a bottle of pisco from the Lima Airport Duty Free (highly recommend this if you get the chance), and I’ve been shaking up Pisco Sours ever since. If you like your drinks with a little more kick, you can always add an extra shot of pisco, but I prefer mine on the lighter side. The best part? You can adjust the strength to your liking, making it a customizable cocktail for any occasion!
Here’s the simple recipe for a Pisco Sour that will transport you straight to Peru.
Pisco Sour Recipe
Yield: 1 serving
Ingredients:
- 2 ounces (4 tablespoons) pisco
- 1 ounce (2 tablespoons) fresh lime juice (about 1 small lime)
- 1 pasteurized egg white (see Step #1)
- ½ ounce (1 tablespoon) simple syrup (see Step #2)
- Garnish: Angostura bitters (optional)
Directions:
1. Pasteurize the Egg:
- First, pasteurize the egg white to ensure it’s safe to consume. Bring a saucepan of water to a boil, then carefully add the egg to the water for about 10 seconds. Remove the egg using a spoon, and set it aside to cool.
2. Make the Simple Syrup:
- In a small bowl, mix 1 tablespoon of the boiling water (from the previous step) with 1 tablespoon of white sugar. Stir until the sugar dissolves completely, and let it cool.
3. Shake It Up:
- In a cocktail shaker, combine the pisco, lime juice, simple syrup, and egg white. Give it a vigorous dry shake (shaking without ice) for about 10-15 seconds. This helps to create that signature frothy texture that makes the Pisco Sour so delicious.
4. Add Ice and Shake Again:
- Add 5 ice cubes to the shaker and shake again until the mixture is well chilled. The cold will help thicken the foam, making for a smooth and velvety cocktail.
5. Strain and Serve:
- Strain the mixture into a chilled glass. If you have a coupe or cocktail glass, that works beautifully here!
6. Garnish and Enjoy:
- If you like, garnish with 3 drops of Angostura bitters. Using a straw, toothpick, or similar tool, you can swirl the bitters into a simple design on top of the foam for that classic look.
And voilà! You’ve got yourself a delightful, refreshing Pisco Sour that’s perfect for any occasion. It’s a drink that brings a little taste of Peru to your home, with its crisp lime flavor, frothy texture, and subtle sweetness. While I tend to stick with the recipe as is, you can always play around with the amount of pisco depending on how strong you like your drinks. Cheers to easy cocktail-making, and to the vibrant flavors of Peru!
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