The wellknown Pisco cocktailinvented around 1916 by the American Victor Morris in Lima / Peru as a variation of the Whiskey Sour. In the 1930s eggwhite and bitters were added.
INGREDIENTS
- 60ml Barsol Pisco – Quebranta
- 30ml freshly squeezed lime juice (juice from a half lime)
- 20 ml sugar syrup (or 2 tea spoons white sugar solved in water)
- 1/2 fresh eggwhite
- 2-3 dashes Angostura Bitters or Amargo Chuncho Bitters
PREPARATION
- Put all ingredients without the bitters in a shaker. Add ice and shake 20 to 30 seconds.
- Pour the drink in a glass and let the cocktail bitters drip on the crown of foam.
- You can also prepare Pisco Sour in a blender.
The story of Pisco Sour
The Pisco Sour is by far the most famous Pisco cocktail and perhaps even more popular than the grape brandy itself. While Pisco itself was for a long time only a topic of discussion among experimental bartenders and fans of Peru, the Pisco Sour was seen on every better bar menu and in movies, books and series. The drink is not even a hundred years old - and thus 300 years younger than the distillate itself.
Day of Pisco and Day of Pisco Sour
Pisco is one of Peru's most important exports and perhaps one of the Central American country's most successful liquid ambassadors. That's why the spirit and the drink are taken so seriously here that they each have their own national holiday dedicated to them: The Día Nacional del Pisco, the national day of Pisco takes place on every fourth Sunday in July and has done so since 1999. Five years later, the Día Nacional del Pisco Sour was added to the national day of Pisco Sour, which Peru celebrates on the first Saturday in February. Especially in the main growing areas for the pisco grapes, these holidays are great spectacles that are accompanied by days of festivals and celebrations.
Twists, variants and pisco sour for vegans
In Peru, people tend to drink the classic version of the Pisco Sour with bitters and egg whites. Although this also tastes excellent, the version with egg whites provides a creamier mouthfeel and simply more enjoyment of the drink itself. The bitters also round out the cocktail and are simply the more authentic version for a Peruvian Pisco Sour. Some people also want to try a "real" Peruvian Pisco Sour, but don't want to drink raw eggs, mostly because they live vegan. The solution: instead of egg whites, simply take 2 to 3 cl of aquafaba. This is the liquid in canned chickpeas or beans. Aquafaba is very slightly salty, but otherwise tasteless and has the same properties as egg whites. So it also provides a delicious head of foam and a great mouthfeel, all without animal products.
