Pisco Sour
December 23, 2010
Ever since the fantastic Pisco drinks (Sour and Maracuya) at Nazca San Jose a few months back, I have been itchy to make my own. My bottle Encanto Pisco, when tasted straight, is more like eau-de-vie, even grappa, with that velvety, highly alcoholic sensation. It is 85 proof after all. In a Pisco Sour however, the taste is ethereal and ultra smooth. So delicious, both William and I downed it in less a minute.
Need to make double batch next time.
Based on Pisco Sour from The Essential Cocktail (Makes 2):
- 3 oz Campo de Encanto Pisco Acholado
- 1 oz simple syrup
- 1.5 oz lemon juice
- 1 oz room temperature egg white (could use more)
- Drops of Angostura bitter
- In a cocktail shaker, add all ingredients except the bitter, fill with ice and shake vigorously for 30 seconds.
- Pour into 2 cocktail glasses. Garnish by a few drops of the bitter on top of the egg white foam.
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