On the first Saturday of February every year Peru celebrates their nation's favourite drink, and its importance to Peru's cultural heritage. Created by Victor Vaughen (an American living in Lima in the 1900's), the Pisco Sour became the drink of choice for many Peruvians and visitors alike.
So, seeing as it's Pisco Sour Day tomorrow, it's time for us Aussies to learn how to make one. After all, it's the only way to pay our respects to the only cocktail with it's own public holiday - #likeaboss. If only we could get that pesky public holiday as well...
The classic Peruvian recipe combines pisco, lime juice, sugar syrup and egg white with a dash of Angostura or Amargo Chuncho bitters – a particularly refreshing cocktail for summer down under.
(Creates 4 cocktails)
1 cup pisco – The Pisco People suggest using a Cuatro G’s or Vinas De Oro Quebranta style
1/3 cup fresh lime juice
1/3 cup sugar syrup*
1 tablespoon of egg white
A handful of ice
Angostura or Amargo Chuncho bitters
Note: Sugar syrup is made by boiling equal quantities of sugar and water until the sugar is dissolved. Cool before using. You can keep your sugar syrup in the fridge for up to 6 months.
The easiest way to make the perfect Peruvian Pisco Sour at home is to use a blender.
Add your ingredients (excluding the bitters) into your blender and blend for one minute until thick and frothy. Once the mixture is frothy its ready to serve. Pour it into four glasses and top with 1-3 drops of Angostura or Amargo Chuncho bitters, making sure to allow the bitters to sit on top of the froth and avoiding mixing them through the cocktail.
If you're lazy and want to get a DIY kit delivered to your door you can purchase them online at The Pisco People's website.
Image Credit: Travel and Escape website