Pisco Sour
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*50ml [[Pisco Brandy]] | *50ml [[Pisco Brandy]] | ||
*25ml [[Fresh Lime Juice]] | *25ml [[Fresh Lime Juice]] | ||
| − | *15ml [[ | + | *15ml [[Sugar Syrup]] |
*Eggwhite | *Eggwhite | ||
| − | *2 dashes of [[Angostura | + | *2 dashes of [[Angostura Bitters]] (as the Garnish) |
Shake hard with ice, and then strain into an Ice-filled [[rocks glass]]. Dash the Angostura Bitters into the Centre of the drink. | Shake hard with ice, and then strain into an Ice-filled [[rocks glass]]. Dash the Angostura Bitters into the Centre of the drink. | ||
| Line 43: | Line 43: | ||
*60ml [[Pisco Brandy]] | *60ml [[Pisco Brandy]] | ||
*15ml [[Fresh Lime Juice]] | *15ml [[Fresh Lime Juice]] | ||
| − | *15ml [[ | + | *15ml [[Sugar Syrup]] |
*20ml Eggwhite | *20ml Eggwhite | ||
| − | *2 dashes of | + | *2 dashes of [[Angostura Bitters]] |
| − | + | ||
| − | + | ||
| + | Shake hard with ice, and then strain into an ice-filled [[Rocks Glass]]. Garnish with a Sprinkle of Cinnamon Powder. | ||
==Pisco Sour Quotes== | ==Pisco Sour Quotes== | ||
Revision as of 17:09, 27 September 2006
The Pisco Sour is a Cocktail which consists of Pisco Brandy, Fresh Lime Juice, Sugar, Eggwhite, and Angostura Bitters.
The Pisco Sour is the National Cocktail of both Peru and Chile. Both Countries produce Pisco Brandy, and both contend that Pisco Brandy was originally created in their respective countries.
Contents |
Pisco Sour History
The Pisco Sour was created by "Gringo Morris": Victor V. Morris (c. 1921) in Lima, Peru.
Historical References
"Mundial" magazine - Nº 52 - by Jose Julian Perez, April 22, 1921
"Speaking about the kitsch and the creole"
(Translated from Spanish)
"Caressing a glass, which white-ish contents was managed to concoct one of the best disciples of Mr. Morris, the popular owner of the bar located in Boza street, you could find Perez taking good care of a group of his friends, at the climax of the cocktail hour of any given day."
"Perez, after drinking several Pisco Sours, one after another, finally claims victorious: - The kitsch! The creole! This is the healthy joy and the real fun, Let´s prove it"
"Time Magazine", 25th April 1949
"...the bartender poured a slug of water-clear liquor into a silver shaker, added lime juice, sugar, beaten white of egg, and ice, shook hard, then poured the mixture into a small glass. When Angostura had been sprinkled on the top, another pisco sour was ready..."
Pisco Sour recipes with Fresh Lime Juice
Recipe #1: Sweet
- 50ml Pisco Brandy
- 25ml Fresh Lime Juice
- 15ml Sugar Syrup
- Eggwhite
- 2 dashes of Angostura Bitters (as the Garnish)
Shake hard with ice, and then strain into an Ice-filled rocks glass. Dash the Angostura Bitters into the Centre of the drink.
Recipe #2: Dry
- 60ml Pisco Brandy
- 15ml Fresh Lime Juice
- 15ml Sugar Syrup
- 20ml Eggwhite
- 2 dashes of Angostura Bitters
Shake hard with ice, and then strain into an ice-filled Rocks Glass. Garnish with a Sprinkle of Cinnamon Powder.
Pisco Sour Quotes
"Pisco Sours in Peru and even Chile almost always use Lime juice because yellow lemons are rare and VERY expensive down there...They also have a wonderful local bitters called Amargo by La Barra that is very cinnamon heavy in the top flavor note and particularly good on top of pisco sours..." - Dale DeGroff, Kingcocktail. Quote from here
Video Demonstrations on the Web
