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Pisco Sour Cocktail

Classic Cocktails
Author: Yash Lakhan
A coupe glass filled with a yellow cocktail topped with foam sits on a marble surface against a dark background.
Ingredients
Method

The pisco sour cocktail is Peru’s recognised national drink, known for its bright flavour and foamy texture. It expertly combines Pisco, a type of grape brandy, with other cocktail ingredients. Shaken to perfection, this distinctly aromatic drink creates a great combination of tangy and sweet. The country’s annual ‘National Pisco Sour Day’ celebrates the cocktail’s deep cultural significance, reinforcing its status as a beloved South American classic.

What you’ll need

Ingredients

Serves:
1
  • Pisco
    30ml
  • Egg white (about 15 ml)
    Medium
  • Fresh lemon juice
    25ml
  • Sugar syrup
    15ml
  • Ice cubes
    For shaking

Method

  1. Step 1

    Chill a coupe or old-fashioned glass thoroughly by freezing it.

  2. Step 2

    In a cocktail shaker, blend the pisco, egg white, fresh lemon juice and sugar syrup. To emulsify the egg white, give the ingredients a vigorous dry shake (without ice) for 15-20 seconds.

  3. Step 3

    Add ice cubes into the shaker, secure the lid and shake vigorously for an additional 15-20 seconds, or until the shaker is thoroughly cold and frosted.

  4. Step 4

    Strain the frothed mixture into a cold glass and serve immediately.

Tips & Suggestions

  • Before chilling, quickly rinse the serving glass with a small amount of floral water (such as orange blossom or rose) and invert to dry to produce a delicate and uplifting smell.

  • Place the sugar syrup in the freezer for 15-20 minutes before combining. When coupled with the egg white, the cold temperature will enhance the viscosity that will aid in the formation of a denser, more stable foam.

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FAQs

Pisco is a transparent, unaged grape brandy with a distinct taste. It showcases aromatic, fruity flavours like citrus or banana, as well as earthy or grassy undertones, which may vary depending on the grape variety.

Like other high-proof spirits, pisco does not deteriorate or turn ‘bad’ in the classic sense. However, oxidation can cause an open bottle to progressively lose its aromatic richness and flavour over a period of months.

Pisco is divided into three types: puro (single grape), acholado (grape blend) and mosto verde (distilled from partially fermented must); each one has their unique aroma and flavour characteristics.

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