Peruvian Pisco Sour
Pisco Sour is an alcoholic drink that has been part to the Peruvian cuisine for centuries. It's name is related to the Pisco region (Southwest of Peru), and the cocktail term sour comes from the sour citrus tones and sweetener elements that this drink has. Pisco is grape brandy produced all along the coast of the Andean region. The white eggs provide texture and a light foam that is certain to charm the most sophisticated taste. Easy and quick Peruvian Recipes. Visit andeanrecipes.com/recipes for more dishes.
Peruvian Pisco Sour
Pisco Sour is an alcoholic drink that has been part to the Peruvian cuisine for centuries. It's name is related to the Pisco region (Southwest of Peru), and the cocktail term sour comes from the sour citrus tones and sweetener elements that this drink has. Pisco is grape brandy produced all along the coast of the Andean region. The white eggs provide texture and a light foam that is certain to charm the most sophisticated taste. Easy and quick Peruvian Recipes. Visit andeanrecipes.com/recipes for more dishes.
Cooking Instructions
- 1
Pour the pisco, lime juice, syrup, egg white, and ice cubes into a shaker and shake vigorously, for about 10secs. In case you use a blender, do it for about 5secs. or until you get a smooth texture.
- 2
Pour the drink in two cocktail glasses, and garnish them with 3 drops of Angostura bitters on each of the drink, and some cinnamon powder.
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