The Pisco Sour is a classic South American cocktail, originating in Peru but also very popular in Chile. It is a wonderful combination of pisco, a type of grape spirit, lemon juice, sugar syrup, egg white and Angostura bitters. The result is a smooth, refreshing and delicious cocktail with a perfect balance of sweet and sour. Here's how you can make a smooth Pisco Sour at home.
The first thing you need to make a Pisco Sour is, of course, pisco. Pisco is a grape brandy produced in Peru and Chile, and each country has its own rules and regulations on how it should be made. Peruvian pisco is made only from muscatel grapes, while Chilean pisco can be made from several varieties of grapes. For this cocktail, you can use any type of pisco you prefer.
Once you have the pisco, you will need some fresh lemon juice. The acidity of the lemon helps to balance the sweetness of the pisco and the sugar syrup, and also helps bring out the fruity flavors of the pisco. Be sure to use fresh lemon juice, not the bottled kind, as it will taste much better.
The next ingredient is sugar syrup. This is basically sugar dissolved in water, and is used to add sweetness to the cocktail. You can make your own sugar syrup at home by dissolving one part sugar in one part hot water, then letting it cool. Or, if you prefer, you can buy pre-made sugar syrup.
Now for the part that makes Pisco Sour truly unique: the egg white. Egg white is used to add a creamy, foamy texture to the cocktail, and it also helps to mellow out the flavors. If you've never used egg whites in a cocktail before, it might sound a little strange, but trust me, it makes all the difference.
Finally, you'll need some Angostura bitters. These are a type of aromatic bitter, and are used in small amounts to add flavor complexity to the cocktail. You can find Angostura bitters at most liquor stores.
Now that you have all your ingredients, here's how to make the Pisco Sour. In a cocktail shaker, add 60 ml of pisco, 30 ml of fresh lemon juice, 20 ml of sugar syrup and one egg white. Shake vigorously without ice for about 10 seconds, this is called a 'dry shake' and it helps to emulsify the egg white. Then add the ice and shake again until the shaker is very cold. Strain the cocktail into a glass, then add a few drops of Angostura bitters on top. And there you have it, a smooth and delicious Pisco Sour!
A few final points to consider when making a Pisco Sour. First, make sure you use high quality ingredients. As this is a fairly simple cocktail, the quality of each ingredient really shines through, so it's worth spending a little extra to get the very best. Second, don't be afraid to experiment. While this is the classic Pisco Sour recipe, there's nothing to stop you from adding your own personal touches. You might want to add a splash of orange juice, or use an herb-infused sugar syrup. The cocktail world is all about creativity, so have fun!
So there you have it, everything you need to know to make a smooth Pisco Sour. I hope you enjoy making (and drinking) this cocktail as much as I do. Cheers!
