Pisco Sour
Pisco Sour – LADL Flowchart Recipe
Origin: Peru, Chile
About: The national drink of both Peru and Chile and both countries lay claim to the origins and the spirit it is made from. Pisco spirit is a style of Mascot-grape brandy which has a bit of a tequila flavor. The drink is said to have been created in the early 1920, but the recent popularity outside is attributed to Joe Baum (owner of Windows on the World, which sat atop the World Trade Center) who promoted it in the 1960s. This is a great drink to pair with Paila Marina Chilean stew.
If using high quality Pisco, feel free to cut back on the amount if the drink tastes too strong. The egg white will give the drink some froth, but the bottom will liquify if you let it sit for a few minutes. To prevent salmonella, I highly suggest using pasteurized eggs. Also, if you don’t have a blender, you can find a blender here or use a shaker.
Served with:
- Ice
Additions:
- Angostura bitters, 3 drops to garnish
- Cinnamon powder, to garnish
Substitutions:
- Angostura — Peruvian Amargo bitters
- Pisco – Grappa, white rum, or silver tequila
- Simple syrup – (1c sugar + 1 c water) = 1 1/3 c simple syrup. Directions: bring to boil on stove, stirring, until sugar dissolves.
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