Feb
3
2012
By
of Valet.
The

Pisco Sour

Peruvian cuisine is the hot ticket in gastronomic circles these days, so it's not surprising that Peru's national spirit, Pisco, is having something of a moment as well. Named after the Peruvian port of Pisco, from which the drink was first exported, it is essentially a type of brandy cultivated from a blend of three types of grapes. And the best way to enjoy it is in a Pisco sour, with its bright lime flavors and distinctive foamy head, thanks to the addition of egg whites. "The egg is probably the most interesting, misunderstood elements of a Pisco sour," says Duane Fernandez Jr., a bartender at New York's Acme. "Not only does it add a velvety texture and frothiness to the cocktail, but it also balances out the acidity." Fernandez suggests using a well-rested mosto verde Pisco like Pisco Portón, to enjoy the frothy, tropical undertones of this century-old cocktail.

 
The Recipe

Ingredients

Directions

Shake ingredients with ice. Strain into a chilled glass. Garnish with a dash of bitters.

  • Legend has it that it was an American bartender named Victor Morris who invented the Pisco Sour while living in Lima, Peru.
 

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