Easter Cocktails: Pisco Sour
For me, having tasted the real thing in Peru, the Pisco sour is the only cocktail involving egg worth drinking. It is the national drink of Peru but Chile also claims the Pisco sour as their own. I'd take Peru’s version any time.
Pisco is made with the fermented and distilled juice of grapes, including the quebranta grape. It's like a clear version of brandy, but with a unique flavour that blends perfectly with lime juice, sugar syrup and egg white.
Pisco sour is best served as an aperitif rather than to go with food – the sharpness of the lime whets the appetite for the wonderful meal to come.
How to make 4 Pisco Sour cocktails
You’ll need to have a proper stand blender that can blend ice. Once you have the blender the rest is easy.
- Put 250g ice in the blender, put the lid on and start blending
- Use the hole in the lid to first add 300ml Pisco
- Add 200ml sugar syrup*
- Add 100ml freshly squeezed lime juice blending all the while
- Finally add 1 egg white, blend a few seconds more until nice and frothy
- Pour into 4 chilled glasses
- For an extra kick, add a couple of drops of Angostura bitters
- Sip away, close your eyes and imagine that you are in a small town called Pisco in Peru, where I learnt this recipe
* To make the sugar syrup heat 200g of sugar and 300g water in a small saucepan over a high heat. Once dissolved remove from heat and allow to cool completely before using. This should give you enough to make enough Pisco sour to get your party going. You can store any that’s left in a covered container in the fridge for up to a month.