Pisco Sour

Instructions

1. Separate the egg white and add it to your cocktail shaker along with Pisco, fresh lime juice, and simple syrup.

2. Perform a 'dry shake': seal the shaker and shake vigorously for about 15 seconds without ice. This helps emulsify the egg white, creating a rich, smooth foam.

3. Open the shaker, add a generous amount of ice cubes, and seal it again.

4. Perform a 'wet shake': shake hard for another 15-20 seconds until the outside of the shaker feels very cold.

5. Double strain the mixture into a chilled lowball glass (use both a Hawthorne strainer and a fine mesh strainer for the smoothest texture).

6. Let the foam settle for a moment, then carefully drop 3 dashes of Angostura bitters onto the center of the foam. Optionally, swirl with a toothpick for decoration.

Trivia

• What is a Pisco Sour?

  A Pisco Sour is a classic cocktail originating from Peru, considered its national drink. It's made with Pisco (a type of brandy), lime juice, simple syrup, egg white, and Angostura bitters. It belongs to the 'sour' family of cocktails, known for balancing a base spirit with citrus and sweetener.

• What does a Pisco Sour taste like?

  A Pisco Sour offers a unique taste profile. It's initially tangy and refreshing due to the lime juice, followed by the distinct grape and earthy notes of the Pisco. The simple syrup balances the tartness, and the egg white provides a silky, smooth, velvety texture. The Angostura bitters garnish adds an aromatic complexity.

• What is Pisco?

  Pisco is a type of brandy, specifically a grape spirit, produced in Peru and Chile. It's made by distilling fermented grape juice into a high-proof spirit. Peruvian Pisco is typically distilled to proof and not aged in wood, preserving its strong grape character, while Chilean Pisco often is.

• Why do you dry shake a Pisco Sour?

  The dry shake (shaking without ice first) is crucial for cocktails containing egg white, like the Pisco Sour. It allows the proteins in the egg white to emulsify properly with the other ingredients, creating a much richer, thicker, and more stable foam than shaking with ice alone would achieve.

• What is the traditional garnish for a Pisco Sour?

  The traditional and most common garnish for a Pisco Sour is a few dashes of Angostura bitters dropped onto the center of the egg white foam. The bitters add a complex aroma and visual appeal, contrasting with the white foam.

• Is Pisco Sour Peruvian or Chilean?

  Both Peru and Chile claim the Pisco Sour as their national drink and have distinct histories and variations. However, the earliest known preparations and documented recipes point towards Lima, Peru, in the early 1920s, attributed to bartender Victor Vaughen Morris. Both countries produce Pisco, but often with different regulations and flavour profiles.