February 1, 2021
It’s Pisco Sour Day!
Let’s talk about this delicious delight! Hailing from Peru, this classic cocktail is made from Pisco Brandy which is essentially in a category of its own, unlike Cognac. It’s high proof, clear and ranges from sweet to herbal and bitter flavours – and it’s damn delicious when used in cocktails!
Although there are many ways to make a pisco sour, we are sticking to a classic – sweet, tart, creamy and herbaceous, this cocktail is sure to make you go Mmmmmmm!
- 50ml Pisco
- 20ml Lemon juice
- 10ml simple syrup
- 1 egg white (or 10ml chickpea juice ‘aquafaba’)
- 2 – 3 droplets of aromatic bitters
- Shake all ingredients like mad — except the bitters
- Garnish with three drops of the bitters on top for aromatics