Raise your hand if you have Pisco, lime, sugar, eggs, bitters and a shaker or blender. You have all the ingredients to enjoy the national cocktail of Peru at home and this recipe will show you how you can share the Pisco love with all your friends.
This recipe is based on recommendations by Gaston Acurio and Tony Custer and I used Campo de Encanto Pisco from Bi-Rite Market in The Mission. For the lowdown on where to get your Pisco Sour fix in San Francisco, check out my 7 Nights of Pisco in San Francisco post where I hit up 7 different bars in 7 nights in search of the best Pisco sour.
- 3 oz. Pisco
- 1 oz. lime juice
- 1 oz. simple syrup
- 1/2 oz. egg white
- Angostura bitters
PREPARATION — USING A BLENDER
- Mix all the ingredients in a blender, and add enough ice to double the volume of the liquid mixture.
- Blend until the ice is crushed.
- Serve and decorate with 3 drops of Angostura bitters.
PREPARATION — USING A SHAKER
- Mix all the ingredients in a shaker, and add enough ice to double the volume of the liquid mixture.
- Shake vigorously, about 1 minute.
- Serve strained in a cocktail glass and decorate with 3 drops of Angostura bitters.
To make the simple syrup, mix equal parts sugar and water in a sauce pan, bring to a slow boil, and simmer until the sugar dissolves completely. Let the simple syrup cool before using. Though it may be easier to use a blender to make this cocktail, I prefer using a shaker because it results in a thicker foam. But the most important key to make a good tasting Pisco sour is the ratio of the ingredients: 3 parts Pisco, 1 part lime juice, 1 part simple syrup. As long as you keep that ratio, you can make all the Pisco Sours you want and they are guaranteed to taste great.