A Pisco Sour, for those that don’t know, is what happens when you pour happiness over ice and shake it hard. It’s Peru’s signature cocktail. The country even has a day each year when the fountains in Lima spray out the stuff and the whole town gets happily pisco’d (true story).
There aren’t many Pisco Sours on the menus of Melbourne (more’s the shame), but our fav is definitely the one at Pastuso–chef Alejandro Saravia’s Peruvian digs, nestled down ACDC Lane in the CBD. It’s sour, sweet, and kicks like a mule. “The secret is blending first,” says Miguel Bellido, Pastuso’s Bar Manager. “We combine the ingredients before shaking. It prevents the egg whites from separating later on.”
When it comes to picking your pisco, Benedicto Pena is the best bottle around, but anything that uses Quebranta pisco grapes should be fine.
Ready to go? Here’s how to pisco like Pastuso.
- 45mls pisco
- 45mls lime juice
- 45mls sugar syrup
- 15mls egg white
- Few drops of Angostura bitters
- Take a good swig of pisco to get started, because that’s how real chefs roll.
- Chuck all the ingredients (except the bitters) into a blender. Whaz them together for 20 seconds or so, as Jamie Oliver would say.
- Pour the mixture over ice in a cocktail shaker. If you don’t have a cocktail shaker, go buy one. Please don’t experiment with a mug and some glad wrap.
- Shake it like a Polaroid picture.
- Strain into a tumbler glass. It should look frothy and delicious.
- Garnish with a few drop of bitters. Drink with some fresh ceviche and a copy of Spanish For Dummies. Bueno.
Ready to taste the real deal? Here are our fav Peruvian restaurants in Melbourne.
Image credit: Pastuso