When talking about the Pisco Sour, there is no one better than Mike Ryan, the Corporate Beverage Director for Acurio International, to show you how it’s done.
While the classic Pisco Sour is amazing, Ryan shows us how easy it is to modify the classic and incorporate fruit, herb, and spice flavours into the drink.
To demonstrate, Mike makes a King Cake Sour, which is not only perfect for Pisco Sour Day, but also any Mardi Gras celebrations over the coming weeks.
For more information, go to Peruvian Restaurant Jarana New Jersey or connect with the brand on Instagram
King Cake Sour (a Pisco Sour riff)
Ingredients
- 2oz Pisco
- 0.75oz fresh Lime Juice
- 0.75oz Vanilla Simple Syrup (we use a 3:2 ratio of sugar:water)
- 1 Egg White
Instructions
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 Pitaya and Blue Spirulina powder
