It is said the Pisco Sour originated in Lima, Peru over 100 years ago. It has stood the test of time and to this day, is a very popular cocktail the world over.
So lovers of the Pisco Sour will be super excited to hear a premium Pisco has hit the Australian market, called Pucara Pisco. In Peru, the Pucara bull or “Torito de Pucara” is a symbol of happiness and an Andean icon of unity and good luck.
Pucara Pisco is made by Peruvians from Tres Generaciones using a 160-year-old recipe using the finest grapes. This unique spirit is developed from eight different varieties of grapes, ranging from non-aromatic to aromatic grapes. No colouring or flavouring is added at any time, which sets Pisco apart from other spirits.
If you’re not familiar with Pisco, it’s a type of brandy, but quite removed from the brandy we’re familiar with. The spirit varies in colour and is believed to have been first produced in the 16th century by Spanish settlers.
But let’s get back to the Pisco Sour. How do you make one?
Start by getting your Pucara Pisco here and the rest is pretty straight forward.
INGREDIENTS
- 60ml Pucara Pisco Quebranta
- 40ml Fresh lime juice
- 30ml Sugar Syrup
- 1 egg white
- Amargo Chuncho Bitters
INSTRUCTIONS
- Add your egg white to a boston glass
- Dry shake the egg white to emulsify
- Fill the boston glass with ice
- Add remaining ingredients
- Shake and double strain into a chilled tumbler
- Garnish with 3 drops of Amargo Chuncho Peruvian bitters or alternatively, use Angostura bitters
INGREDIENTS
- 60ml Pucara Pisco Quebranta
- 40ml Fresh lime juice
- 30ml Sugar Syrup
- 1 egg white
- Amargo Chuncho Bitters
Salud and enjoy!