This week, some of our favorite CHILLED 100 bartenders traveled to Peru to learn the ins and outs of the South American grape brandy, pisco.
They are currently mixing up delicious cocktails at the Hotel Paracas like Pisco Punch and Peru’s national drink, the Pisco Sour. The bartenders are using an acholado, or blended, pisco for these simple and delicious drinks that anyone can master at home. Even if you can’t be lounging on the gorgeous beaches of Peru, mixing up a Pisco Sour will bring the carefree, tropical vibes to your home bar.
- 3 oz. Pisco
- .75 oz. Lime Juice
- .75 oz. Simple Syrup
- 1 Egg White
- 3 dashes Angostura Bitters
Preparation: Add all ingredients, save for the bitters, to a shaker tin. Dry shake. Add ice and shake until chilled and frothy. Strain into a chilled rocks glass. Add three dashes of bitters to the top of the cocktail.