Recipe for a Traditional Peruvian Pisco Sour

A traditional Pisco Sour from Cicciolina restaurant in Cusco, Peru

Recipe courtesy of Cicciolina.  

“Pisco” is South American grape brandy. A Pisco Sour is made with grape brandy as the base liquor – bartenders in South America recommend Cabarende or Don Cesar Pisco Puro – sour components such as lime and lemon juice, and balancers such as egg white, simple syrup and Bitters. The Chilean version uses straight sugar instead of simple syrup (the only difference other than the brand of Pisco that is used.) To alter the recipe, sometimes pineapple or “muῆa” (coca leaves) are added. We’ll give the recipe straight though, because we are purists:

Ingredients:

3 oz. Pisco

1 oz. simple syrup

1 oz. fresh lime juice

½ egg white

Dash of Bitters™

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