Jenny’s Pisco Sour
My pisco sour is pretty awesome, if I do say so myself… but be careful, because you really can’t taste the alcohol.You’ll be in over your head before you know it! But if you find yourself suffering the next day, try this Aguadito recipe for a soothing hangover cure. Or a bit of the hair of the dog – whatever works for you.
- 8 ice cubes
- 4 oz. pisco
- 2 oz. + 1 Tbsp. Lime juice, fresh
- 2 oz. + 2 Tbsp. simple syrup
- 1 oz. egg white,pasteurized (or 1 fresh)
- 1-2drops Angostura bitters(optional)
- dash Cinnamon, ground(optional)
- 1/4cup raw sugarfor garnish
The ratio is usually 3 parts pisco, 1 part sugar syrup, 1 part lime juice. You can use this as a rule as thumb; however, I pretty much threw that to the wind. I like my version better.
Use quebranta pisco puro for this drink, if at all possible. It is the best grade of pisco.
Peruvian lime (limón) is sweeter, and more floral and aromatic, than the Persian limes we have here in the U.S. While the flavor of Peruvian limes is unique and contributes to the quality of the drink, key limes are a fair substitute. The sweetness of this recipe has already been adjusted for U.S. (Persian) limes.
Peruvians generally use jarabe de goma (gum arabic syrup). But I think that simple syrup (made with corn syrup) is a good substitute.
* To reduce the risk of food-borne illness, you can use pasteurized egg white (which you can find sold in cartons in grocery stores). However, many believe fresh egg white is essential. Use at your own risk.