Peru’s national drink is Pisco. Pisco is a grape brandy whose production began in the 1500s in the region of Pisco in Peru. Not all grape brandy can be called Pisco as the government set standards to preserve the brand and keep the high level of quality in the name. Pisco Sour is a cocktail made with the Pisco grape brandy and is one of the easiest the drink, most refreshing, and delicious alcoholic beverages in the world.
The famous Pisco Sour is well known in bars across the world. It is the national Cocktail of Peru and a delicious, refreshing accompaniment to Peruvian Food. Legend has it that the drink was created in the early twentieth century by Victor Vaughen Morris (an American living in Peru).
Chile also produces a grape brandy called Pisco but here we’re discussing the traditional Peruvian drink Pisco Sour.
Before we start pointing our readers that this recipe follows the 4-1-1 formula. For every four ounces of pisco use an ounce of simple syrup and lime juice. So let’s see how the ubiquitous Peruvian pisco sour (Traditional easy recipe) is prepared.
- 4ounces of pure pisco .ie the pisco obtained from a single variety of pisco grapes
- 1ounce simple syrup
- 1ounce lemon juice
- ½ clear egg
- 2 ice cubesoptional
- 2 drops of bittersoptional
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