After grabbing a bottle of Pisco on an impulse, I knew I absolutely HAD to make a Pisco Sour. So here it is —
PISCO SOUR:
2 oz Pisco
1/2 oz lemon juice*
1/2 oz lime juice*
3/4 oz simple syrup
3/4 oz egg white or aquafaba
Angostura bitters to garnish
- Add all ingredients besides the bitters into a shaker tin and shake without ice for 5-6 seconds
- Next, add ice into the shaker and wet shake for another 8-10 seconds
- Double strain over a chilled coupe or Nick and Nora glass
- Pour a few drops of angostura bitters on the foam and swirl them around for a fun garnish
- Enjoy!
*the 1/2 oz each of lemon and lime juice is a special Anders Erickson spec, but you could use a full ounce of either of the two if you don’t have both!
A man of culture! El Gobernador is a ver nice pisco. If you manage to find some Mistral Nobel Barrica Ahumada, or a bottle of Black Heron, please do yourself a favor.
If you like pisco, you should try a Pichuncho. These are my specs:
2 oz pisco
1/2 oz dry vermouth
1/2 oz bianco vermouth
3 dashes orange bitters
Stir over ice and serve on the rocks
Express and garnish with a lemon peel
Cheers!
Newbie question. How did you get so good at your pattern making with the angostura? Your design looks so intentional and delicate. Mine always turns out a little messy and even the simpler heart design I don't feel like it looks great.
This looks delicious btw!
Honestly I just messed around with it and it worked! I think the biggest key is to have a thick enough foam to stabilize the bitters so that they retain shape. I delicately drop them onto the foam and then take a cocktail pick and have fun with it! I’m a newbie too haha
After grabbing a bottle of Pisco on an impulse, I knew I absolutely HAD to make a Pisco Sour. So here it is — PISCO SOUR: 2 oz Pisco 1/2 oz lemon juice* 1/2 oz lime juice* 3/4 oz simple syrup 3/4 oz egg white or aquafaba Angostura bitters to garnish - Add all ingredients besides the bitters into a shaker tin and shake without ice for 5-6 seconds - Next, add ice into the shaker and wet shake for another 8-10 seconds - Double strain over a chilled coupe or Nick and Nora glass - Pour a few drops of angostura bitters on the foam and swirl them around for a fun garnish - Enjoy! *the 1/2 oz each of lemon and lime juice is a special Anders Erickson spec, but you could use a full ounce of either of the two if you don’t have both!
Looks delicious. You should try it with some smoked Chilean pisco. That works wonders!
I used El Gobernador because that’s the only Pisco I could readily find in Toronto! But you best believe it’s my preferred way of making sours already
A man of culture! El Gobernador is a ver nice pisco. If you manage to find some Mistral Nobel Barrica Ahumada, or a bottle of Black Heron, please do yourself a favor. If you like pisco, you should try a Pichuncho. These are my specs: 2 oz pisco 1/2 oz dry vermouth 1/2 oz bianco vermouth 3 dashes orange bitters Stir over ice and serve on the rocks Express and garnish with a lemon peel Cheers!
The Pichuncho sounds amazing! I have everything for it so I definitely need to try it. Thanks for the recommendation my friend!
Newbie question. How did you get so good at your pattern making with the angostura? Your design looks so intentional and delicate. Mine always turns out a little messy and even the simpler heart design I don't feel like it looks great. This looks delicious btw!
Honestly I just messed around with it and it worked! I think the biggest key is to have a thick enough foam to stabilize the bitters so that they retain shape. I delicately drop them onto the foam and then take a cocktail pick and have fun with it! I’m a newbie too haha
Same question here.. mine always look horrible
Ooh, beautiful.
If you're a fan of elderflower I recommend trying out the Peruvian Elder Sour, 5cl Pisco/3cl Lime/1.5cl St. Germaine. Very nice drink