Here is the newest installment in our series of recipes in which we bring you traditional cocktail recipes. Like some of our previous creations, the origin of the Pisco Sour is debated. Both Chile and Peru lay claim to the drink and both countries produce Pisco, a strong, colorless grape brandy. In South America, the Pisco Sour is normally made using Persian Limes but in the United States it is most commonly made with lemons. Nathan and I decided to combine the best of both worlds by making a lemon-lime Pisco Sour and adjusting the amounts to be a delicate balance of sweet and sour. Don’t be afraid of the egg white, it gives the drink a smooth fee, acts as a binding agent, and creates a nice frothy foam on top.
Lemon-Lime Pisco Sour (For 2):
2 egg whites
4 ounces Pisco
1 ounce simple syrup
1 ounce fresh lemon juice
1 ounce fresh lime juice
A few drops of Angostura Bitters
In a cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, lemon juice, and lime juice. Cover, shake vigorously (this is important to get the nice foamy head) for 15 seconds, and strain into 2 six-ounce cocktail glasses. Top each drink with a few drops of bitters and create a swirl pattern using a toothpick.