The grace of the pisco sour is its simplicity and its delicious flavor. And although it has been the subject of heated disputes between Chileans and Peruvians in order to determine whose origin this drink is, the truth is that over the years both countries have learned to live together at a table where it is tasted. .
The only trick it has to make it amazing (and many times people forget this point) is that you have to add the egg whites. With that, you are left with the catalogue.
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How to prepare the Pisco Sour
Whether you are in Chile or Peru, or anywhere in the world, the important thing is to have a good pisco on hand. And the truth is that, in general, most of the pisco are of quite good quality, that is, even the cheapest pisco is already a good product.
Pisco Sour Ingredients
3 cups of pisco
1 cup of lemon juice
1 cup of syrup
2 units of egg whites
Ice cubes
A few drops of Angostura bitters
Pisco sour preparation
It’s so simple that in the time it takes you to read this article someone would already have the first round ready. Look:
The first thing you have to do is shake in a shaker or, if you prefer, blend the pisco with the rubber syrup.
You add the lemon juice and mix it well with a lot of energy
Later you put the crushed ice and at the end you add the egg whites at the end, so that it has the delicious foam. The secret is simple… the egg whites go last.
All that is liquefied and it’s ready.
At your service:
In glasses or small glasses. You add an angostura gora. And to enjoy!
I hope you have a great time