About International Pisco Sour Day
A pisco sour is an alcoholic cocktail of Peruvian origin that is typical of the cuisines from Peru. The drink's name comes from pisco, which is its base liquor, and the cocktail term sour, in reference to sour citrus juice and sweetener components.
Pisco is a grape brandy produced in Chile and Peru. It came about in the 16th century when the conquistadores who had colonised the region began to grow grapes to make wine. The results were then distilled to create pisco.
How to make a Pisco Sour
- 50ml Pisco
- 50ml lime juice
- 50ml sugar syrup
- 1 egg white
- large handful of ice
- few drops of Angostura bitters
- lime slices, to serve (optional)
Pour the Pisco, lime juice and sugar syrup into a cocktail shaker or blender with the egg white and add a large handful of ice. Shake vigorously for 30 secs or blend for 10 secs, then strain into 2 glasses. Add a few drops of Angostura bitters to the top of each cocktail, garnish with a lime slice and serve.