The Pisco Sour Cocktail Flag of Peru
most recommended recipe is: 3 ounces pisco, 1 ounce lime juice (Peruvian, the same as that used for ceviche), 1 ounce of simple syrup, 1 egg white 6 ice cubes and 1 or 2 drops of Angostura bitters.
This combination is shaken in a cocktail shaker until ingredients are combined. The drops of Angostura bitters are bitter decoration and essential point for each drink.
If using blender (not recommended), you have to liquefy all ingredients for a minute, except the egg white, off the blender add the egg white and blend for five seconds.
There are some secrets that we add, the more knowledgeable say pisco is better and more enjoyable if you put two kinds of pisco, one straight and one that is aromatic, recommend pisco "breaks" others "acholado", all agree that the finer the richest pisco pisco sour.
When we asked about brands all Peruvians know that Old Drum and Biondi are top quality, but lately the pisco Italy and the "Don Santiago" by Queirolo we have been shocked by its quality, needless to say the one who gets all the credit to the organic pisco "The Mather."
A bartender friend
remember pisco mixed with syrup, or a cup of sugar, previously in the blender and kept in overnight, that was his "secret", another friend squeezed lemons and freeze the juice for not using ice that could spoil your mix.
Our national drink is said to have originated in the Viceroyalty of Peru, where Pisco would have mixed with lemon to see the bullfights in the Plaza de Toros de Acho, then comes the Pisco Punch. But it is certainly in 1928 when an ad advertises the Morris Bar in downtown Lima:
Victor V. Morris - "Morris Bar»
Import all types of wine, liquors, beers, etc.., of having a select range of top brands. This bar is famous for the exquisite preparation of their "pisco sour" and "whiskey-sour ', cocktails, etc. in which genuine liquor used.
Address: Lima, Boza Street N º 847. Tel No. 2235.
Lagos, Cipriano A., "Lima, the City of Viceroys, p. 552 Del Bar
Morris, their bartender or bartenders recipe spread the fancy hotels in the city of Lima, arriving at the Hotel Maury (which today is credited with authorship) and the Hotel Bolivar, where for many years it was said he prepared the best pisco sour. Today that reputation is held by the English bar Country hotel in San Isidro and the restaurant "La Gloria" in Miraflores. Health
with Pisco Sour, the 7th anniversary of the day to be created at the initiative of Raul Vargas, a reporter for RPP.
Melanie Pérez-Cartier
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