martes, 9 de abril de 2013

Recipe of Peruvian Pisco Sour - Don’t get it bitter or Avoiding bitterness!

3 ounces of pisco ( I use to do it with two, I will explain why here
1 ounce of simple syrup (jarabe de goma)
1 ounce of lime juice
1 ounce of egg white
4 or 5 ice cubes
Angostura bitter


In a shaker bottle or in an electric blender, add ice, then pisco, simple syrup  and lime juice, give it a short shake or blend it and then add the white of the egg. Shake it vigorously for 30 seconds and serve it.  Garnish with a drop of Angostura bitter and enjoy it. 

[1] For sure you have heard of 3-1-1-1 (three ounces of pisco for one of the other ingredients) however I prefer a 2-1-1-1- Why for? Pisco it is a strong brandy and with two ounces it becomes more soft than the usual but this is the way I like it. Try it with a good “pisco acholado” you will not regret it.
[2] The ice is important because it brings to any alcoholic drink the required freshener. The freshener is necessary in order to have the nice and fresh sensation when passing through the throat. That is precisely the reason why the pisco sour must be drunk immediately after being prepared. Never ever should be storage for later, because your cocktail will become an epic fail.
[3] An alternative to Angostura bitter is the cinnamon powder.
[4] We prefer the shaker bottle, but you can use the blender instead only adding one extra ice cube.