Pisco Sour from Scott
Our neighbors, Annie & Scott, recently came back from Peru where they climbed (yes, climbed!) to Machu Picchu. They spent a few days in Lima, too. We invited them over to tell us about their adventures.
They arrived with the ingredients to make Pisco Sours for us. It’s delightful cocktail, very light and refreshing. The drink is made with the Peruvian spirit called Pisco, made of fortified grapes. It’s technically a brandy. The other ingredients are lime juice, simple syrup, frothy egg whites, and bitters. Scott says the ratios are 3, 2, 1 -- Pisco, lime juice, simple syrup --- then about 1/4 t. egg white and dashes of bitters.
Annie points out that Peruvian Pisco wasn't available in Corning, but GCP in Horseheads carried the Diablo brand made in Chile. Peruvian brands would be Campo de Encanto or Barsol. Apparently there is a rivalry over how to Pisco and Pisco Sours between the two countries. For the bitters, Peruvian Amargo bitters are the most authentic but you can always use Angostura bitters.
I know Scott wanted them to be more foamy but they tasted great! So refreshing and light.
---Barbara
Pisco Sour (Peruvian)
Makes 1 cocktail
3 parts Pisco (3 ounces)
2 parts freshly squeezed lime juice (2 ounces)
1 parts simple syrup (1 part sugar to 1 part water) (1 ounce)
1 tsp. egg white
Dashes of bitters in each glass
Combine the Pisco, lime juice, simple syrup and egg white in a cocktail shaker, seal, and shake vigorously. The egg white will make the mixture become foamy.
If you don't have a cocktail shaker, then do what Scott did, which is to froth vigorously using a whisk. Chill by adding ice cubes. (I think he did that's what he did, but I can't remember exactly. They were cold when he served them.) Then strain and pour into individual glasses. Add dashes of bitters on top.
---Barbara