Brandy Cocktails: Pisco
Pisco Sour Cocktail
Pisco Sour Cocktail Ingredients
2 oz. Barsol Pisco Selecto Acholado
0.75 oz. Fresh lemon juice
0.5 oz. Rich simple syrup
1 Egg white
Garnish
Pisco Sour Cocktail Preparation
Separate the egg whites from the yolk and place the whites in a shaker. Add the remaining ingredients. Shake hard for fifteen seconds without ice. Add ice and shake very hard. Fine strain into a coupe or stemmed cocktail glass. Allow the meringue from the egg to rise to the top and set in a thick layer. Dash 3-4 small dots of Angostura Bitters over the top.
Pisco Sour Cocktail Story
Both Chile and Peru take ownership of the Pisco Sour, perhaps because both countries have been producing the pisco for centuries, combining it with unspecified amounts of sugar and lime. The original pisco punch evolved over time, especially at American bartender Victor Vaughen Morris’s Morris Bar in Lima, where Morris borrowed elements from traditional American sours and combined them with pisco for refreshing new results. When bartender Mario Bruiget introduced egg whites and bitters to the drink, the modern Pisco Sour was born.