PISCO SOUR variations

In order to make a PISCO SOUR, I turned to Trader Vic's Bartenders' Guide, and found this:

Juice of ½ lime
1 dash sugar syrup
2 heavy dashes Angostura bitters
1 egg white
3 cl Pisco
Shake with ice cubes. Strain into chilled footed iced-tea glass. Decorate with fresh mint and a fruit stick.

I found it to be too sour for my taste, so I did some research and found this recipe online (source unknown):

6 cl Pisco
3 cl fresh lime juice
2 cl sugar syrup
1 egg white
1 dash Angostura bitters
Shake with ice cubes, strain into cocktail glass.

Now that's more like it! (pictured above)

Other variations:

TRADER VIC'S TIKI PARTY!
6 cl Pisco
1½ cl sugar syrup
1½ cl lemon juice
½ orange slice (garnish)
1 maraschino cherry (garnish)
Shake with ice cubes, strain into cocktail glass. Garnish with the orange slice and cherry.

TRADER VIC'S BARTENDERS' GUIDE (from Hotel Maury, Lima)
12 cl Pisco
3 cl sugar syrup
1 teaspoon bar sugar
3 cl lemon juice
1 egg white
Angostura bitters
Shake everything except bitters very well with ice cubes. Strain into 4 chilled cocktail glasses. Add a dash of bitters in top of each serving.

Comments

  1. Hope that you are making sure to use Peruvian Pisco -- don't know if you can find Macchu Pisco which has won the most awards in competitions this year (it's a single-grape Pisco made from the Quebranta grape, which his the original grape that the Spanish brought to Peru 500 years ago.)

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  2. Until recently, only chilean Pisco Capel has been available in Sweden. Now three Peruvian brands are available - Puro Quebranta, Pisco Acholado and Pisco Italia - which one do you recommend?

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  3. The Peruvian quebranta style is ideal but Peruvian methodology is hampered by tradition-focussed regulation. Try the more complex and aromatic Chilean piscos such as Monte Fraile (hard to find in EU) or Ocult' both of which are 'reposado' for a while in French Oak. And no, I am not Chilean, I am just objective and unbiased!

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