Pisco Sour

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Birthday, anniversary or good news? If you have something to celebrate, do it with Pisco Sour! Delicious and at the same time intoxicating cocktail based on Peruvian Pisco and juice (lemon juice). In Peru we love Pisco Sour, so much so that it even has its own day and we celebrate it every first Saturday of February. Pisco Sour is the national cocktail and Peruvians are proud that our drink is internationally recognized.

Much has been written and much has been discussed that if the Pisco is Peruvian or Chilean, we will not enter into controversy, in my opinion everyone should investigate about it, so if you have any doubt that if the Pisco is Peruvian or Chilean , I only give you two recommendations: the first, research and search the internet or other media and the second that you try a Peruvian Pisco and another Chilean and that you draw your own conclusions.

Those of us who live abroad depending on the place, we yearn for more or less our Pisco Sour, either because we do not find the Pisco we like or because the lemons are not as good quality as those we have in our land or because there is simply no Nothing better to toast with family and friends. For those of us who are away, toast and drink with Pisco Sour transports us momentarily to our beloved Peru.

Ingredients

  • 3 ounces of Peruvian Pisco if it breaks much better
  • 1 ounce of juice freshly squeezed lemon juice
  • 1 ounce of rubber syrup or 15 teaspoons of white sugar
  • 1/4 ounce of freshly separated egg white
  • 4 ice cubes
  • Angostura bitters

Instructions

HOW TO PREPARE PISCO SOUR IN A COCKTAIL?

First, make sure you have a cold drink. Store it in the refrigerator minutes before preparing the cocktail and remove it just before serving
Pour into a shaker in the following order: First the 3 ounces of Peruvian Pisco Quebranta, then 1 ounce of lemon juice, 1 ounce of rubber syrup or 1.5 teaspoons of white sugar and 1/4 of egg white
Then add the 4 ice cubes, close the shaker and shake for 10 seconds
Serve the contents in the cold glass in 3 times to give the foam time to rise to the top of the cup
Finally, add 3 drops of Angostura bitterness and ¡SALUD!

HOW TO PREPARE PISCO SOUR IN A BLENDER (MIXER)?

Since you are going to prepare it in a blender, take advantage of the space and prepare more than one. I’m sure you’ll repeat 😉 The steps below are for 4 cups
First make sure you have the 4 glasses cold
Pour into the blender in the following order: First the 12 ounces of Peruvian Pisco Quebranta, then 4 ounces of lemon juice, 4 ounces of rubber syrup or 6 teaspoons of white sugar and 1 egg white
Then add 16 ice cubes, close and blend for 8 seconds
Serves the content in cold glasses in 3 times
Finally add 3 drops of Angostura bitterness per glass and HEALTH!

Since you are going to prepare it in a blender, take advantage of the space and prepare more than one. I’m sure you’ll repeat 😉 The steps below are for 4 cups
First make sure you have the 4 glasses cold
Pour into the blender in the following order: First the 12 ounces of Peruvian Pisco Quebranta, then 4 ounces of lemon juice, 4 ounces of rubber syrup or 6 teaspoons of white sugar and 1 egg white
Then add 16 ice cubes, close and blend for 8 seconds
Serves the content in cold glasses in 3 times
Finally add 3 drops of Angostura bitterness per glass and HEALTH!

HOW TO PREPARE PISCO SOUR IN A BLENDER (MIXER)?

Since you are going to prepare it in a blender, take advantage of the space and prepare more than one. I’m sure you’ll repeat 😉 The steps below are for 4 cups
First make sure you have the 4 glasses cold
Pour into the blender in the following order: First the 12 ounces of Peruvian Pisco Quebranta, then 4 ounces of lemon juice, 4 ounces of rubber syrup or 6 teaspoons of white sugar and 1 egg white
Then add 16 ice cubes, close and blend for 8 seconds
Serves the content in cold glasses in 3 times
Finally add 3 drops of Angostura bitterness per glass and HEALTH!

HISTORY OF THE PISCO SOUR

There are several theories about the true history of Pisco Sour, however the most repeated or major accepted is that which attributes to Víctor Morris the creation of our national cocktail. Tell the story that Victor Morris offered this cocktail in his bar called Morris Bar inspired by the Whiskey Sour.

To date there is no document that proves the original recipe, that is why some experts doubt that the recipe of yesteryear will resemble the current recipe.

 A second theory attributes the creation to the workers of the Morris Bar, the Peruvian bartenders Alfonso Bregoye, Graciano Cabrera and Alberto Mezarina.

The third theory says that the original recipe belongs to Victor Morris but that it evolved for about 20 years until that we know today and created by the bartender Mario Bruijet, who years later became a worker at the Maury hotel.

 Years later, the main Lima hotels, such as the Hotel Maury, El Bolivar and others tried to imitate the original recipe. Many succeeded thanks to the workers of the Morris Bar who went to work at these hotels after the closure of the Morris Bar.

At present, the “Pisco Sour Day” is celebrated every first Saturday of February since the National Institute of Culture (INC) declared it as Cultural Patrimony of the Nation.

I hope you put into practice this classic Pisco Sour recipe and leave your comments at the bottom of this article. Also I ask you to share by clicking on any of the buttons on social networks so that more people can enjoy this wonderful drink. HEALTH!

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