Peruvian Pisco sour

One of the most popular cocktails in Peruvian   Pisco Sour. It is based on the Pisco (kind of brandy) and the first creation originated in Lima in the early 1920s. There are many stories who created it first and even international discussions (between Peru and Chile), but nevertheless it is a must for every Peru visitor.

Ingredients for Peruvian Pisco Sour

  • 210 ml good quality Pisco (Aromático, Acholado or Mosto Verde)
  • 140 ml sugar syrup (Jarabe de Goma)
  • 70 ml lime juice (preferable freshly pressed)
  • 1 egg white
  • Angostura Bitters
  • Crushed ice

Preparation.

Press out the limes and separate one egg white. Pour the Pisco, sugar syrup and lime juice into a shaker. Add the egg white and top everything up with crushed ice (when using an electric mixer you can also use ice cubes instead). Shake well until the mix gets really foamy.

After mixing the cocktail it should be served right away, decorated with a couple of drops Angostura Bitters on top of the foam.

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