How to make the Perfect Pisco Sour in Peru
Whilst staying at the Belmond Palacio Nazarenes, which is the only hotel in Cusco with it’s own swimming pool, we once again sampled Peru’s National Drink – the Pisco Sour.
If you go for a Butler Junior Suite you are not only given all of the ingredients in your room to make your own you are also given a private Pisco Sour Making Class.
The drink’s name comes from its base liquor – Pisco (funny that) which is made from grapes very similar to Italy’s Grappa, and the cocktail term sour in reference to sour citrus juice and sweetener components. (Similar to a whiskey or amaretto sour.
Ingredients of the Perfect Pisco Sour
- 4.5 cl Pisco
- 3cl Lemon Juice
- 2cl Sugar Syrup *
- Egg White (powdered works best)
- Angostura Bitters
* What makes a Pisco sour taste different from place to place is either the use of the different types of Pisco and how the Sugar Syrup is made. At the Belmond Palacio Nazarenes (possibly the best we had) Large pieces of Pineapple and Anise are added to the Sugar syrup whilst boiling – to add a more distinctive flavour.
Method of making the Perfect Pisco Sour
In a cocktail shaker add all of the ingredients (less the Angostura bitters) with Ice. Vigorously shake ( a little dance helps I am sure) and strain into a classic style glass – add a few drops of bitters and hey presto the perfect Pisco Sour
Peru even celebrates a yearly Public Holiday in honour of the cocktail during the first Saturday of February.
For more information on my recent trip to Peru see further blog posts click here