Whether you’ve ever had a Pisco Sour before or not, today is the ideal day to make this light, refreshing, frothy classic.
Today is Peruvian Independence Day, so we asked Mike Ryan, the Corporate Beverage Director at the Peruvian restaurant group, Acurio International, just how it should be done.
A child of the traditional sour cocktail family, which consists of base liqueur (in this case, Pisco), citrus (in this case, Lime Juice), Simple Syrup and egg, the Pisco Sour has, in its present form, been around since the beginning of last century.
But you might find that the Pisco Sour that Ryan is making today is a little different from what you are used to drinking. Although it contains all the usual ingredients, the quantities (especially the Pisco) are a little higher than usual.
This, Ryan assures us, is the traditional way to make the drink, but 3oz of any spirit used in a cocktail that is so easy to drink can be dangerous, so usually, the quantity of Pisco is reduced.
Although we would encourage you to try at least one with Ryan’s measurements, he does point out how to make it with a lower proof.
So what are you waiting for? Let’s grab an egg, a shaker and, of course, the Pisco and celebrate Independence Day the Peruvian way.
To find out more about Acurio International and its founder, Peru’s most famous chef, Gastón Acurio, we refer you to a Condé Nast Traveler article which explains his mission to turn Peru into a culinary destination.
Traditional Pisco Sour
Courtesy Mike Ryan, Beverage Director at Jarana
- 3 parts Pisco, usually made from the Quebranta grape
- 1 part fresh lime juice
- 1 part simple syrup (we use a 3:2 ratio of sugar:water)
- 1 egg white
Combine all ingredients in a shaker tin and shake without ice to help froth the egg white. Add ice, and shake for about 20 seconds. Strain into a chilled cocktail glass and garnish with one drop of Angostura Bitters in the centre.