Contents
Ingredients
Pisco – 45 ml
Lemon juice – 30 ml
Sugar syrup – 20 ml
Egg white – 1 pc.
Angostura – 1-3 drops
How to make a cocktail
Pour all the ingredients into a shaker with ice cubes.
Shake well.
Pour through a strainer into a chilled flute.
Pour a couple drops of Angostura on top.
* Use the easy Pisco Sour cocktail recipe to make your own unique mix at home. To do this, it is enough to replace the base alcohol with the one that is available.
Pisco sour video recipe
History of the Pisco Sour
Pisco is a strong alcoholic drink that is produced only in Peru from Muscat grapes.
The drink is classified as a variety of Muscat brandy, but Peru insists that it is a separate type of alcoholic beverage.
Translated from the dialect of the Indians of the Machupe tribe, “Pisco” means “flying bird.”
The Pisco Sour cocktail appeared at about the same time as the drink from which it is made.
The inhabitants of Peru simply diluted strong Pisco with whatever they needed – lemon juice or lime juice.
Gradually, a similar mixture began to be served in bars, and the final cocktail recipe appeared in 1903.
It was then that accountant Victor Morris opened Morris’s Bar in the capital of Peru, Lima.
English-speaking residents of the city gathered at the bar. At that time, the Whiskey Sour cocktail was very popular in the United States, but due to the unavailability of whiskey in Peru, the cocktail began to be prepared from the local Pisco.
It was in this bar that they began to add egg white and sugar syrup, as well as angostura.
The name of the cocktail also came from the American colleague – sour means “sour”.
The cocktail became so popular and famous in the world that the government of Peru declared the first Saturday of February the day of “Pisco Sour”, and in 2007 the Institute of Culture of Peru named the cocktail a national treasure of the country.
Pisco sour video recipe
History of the Pisco Sour
Pisco is a strong alcoholic drink that is produced only in Peru from Muscat grapes.
The drink is classified as a variety of Muscat brandy, but Peru insists that it is a separate type of alcoholic beverage.
Translated from the dialect of the Indians of the Machupe tribe, “Pisco” means “flying bird.”
The Pisco Sour cocktail appeared at about the same time as the drink from which it is made.
The inhabitants of Peru simply diluted strong Pisco with whatever they needed – lemon juice or lime juice.
Gradually, a similar mixture began to be served in bars, and the final cocktail recipe appeared in 1903.
It was then that accountant Victor Morris opened Morris’s Bar in the capital of Peru, Lima.
English-speaking residents of the city gathered at the bar. At that time, the Whiskey Sour cocktail was very popular in the United States, but due to the unavailability of whiskey in Peru, the cocktail began to be prepared from the local Pisco.
It was in this bar that they began to add egg white and sugar syrup, as well as angostura.
The name of the cocktail also came from the American colleague – sour means “sour”.
The cocktail became so popular and famous in the world that the government of Peru declared the first Saturday of February the day of “Pisco Sour”, and in 2007 the Institute of Culture of Peru named the cocktail a national treasure of the country.