Spiced Pisco Sour

Tom & I spent 5 months in Peru and took it upon ourselves to sample as many Pisco Sours as possible (& what was deemed socially acceptable) from all sides of the country. We visited Pisco distilleries in the coastal town of Ica where we learnt how to drink Pisco (See the ‘Three S Guide’ listed below; it’s not as straightforward as one would first think but it definitely gets easier after the first couple of shots!) & enjoyed an early afternoon drink in Lima’s wood panelled traditional smoke bar that holds the claim they invented the first ever Pisco Sours... Safe to say we’re big fans of the famed national cocktail.

Once I bought my shiny new lime squeezer I couldn’t wait to get my hands sour and knock up a couple of weekend drinks myself. Having tasted a variety of traditional Pisco Sours I wanted to try something a little different to the classic so I took full advantage of Lima’s fine markets & added a few extra ingredients.

Here’s my recipe taken from a couple of local bars and tweaked..

2 shots of Pisco

1 shot of fresh lime juice

2 shots of sugar syrup (1:1 ratio)

1/2 an egg white

1 spicy chilli

2 drops of Angostura Bitters

Fresh fruit to garnish

1. Depending on the chilli and how spicy you like your cocktails, remove the seeds and add desired amount into your shaker. (We found throughout Latin America the chilli’s had sometimes packed a punch but on other occasions had little taste, if in doubt take a nibble of the end before adding)

2. Add in your egg white followed by the Pisco, sugar syrup and using your trusty lime squeezer squeeze your fresh lime into the mix.

3. Add a 4-5 ice cubes and shake vigorously for around 15 seconds.

4. Strain over a short tumbler or coupe glass filled with Ice and garnish - we opted for orange, ginger, strawberries and thyme.

5. Carefully add two drops of Angostura Bitters on top of the foam.

6. Cheers!

Pssst! The OG Pisco Sours… Word has it Hotel Maury started the party. Definitely worth a trip if only to marvel at the saloon decor (& obviously devour several cocktails!).

Lets get Pisco’d!!

A big fan of Pisco? Here’s the ‘Three S Guide’ on how to drink & enjoy it without wincing…

1. SMELL: Slowly take three deep inhales of the potent brandy. This is said to warn the body about what it is about to intake.

2. SWIRL: Take a sip and hold it in your mouth for a few seconds before swirling it around your mouth to take in all the strong & subtle flavours.

3. SWALLOW: Slowly swallow the Pisco in one & enjoy!

Peru’s national cocktail; A Pisco Sours. Traditionally a smooth foamy drink made with lime.

Hotel Maury; A traditional style saloon bar in Lima where Pisco Sours was thought to be created.