PISCO SOUR
Steps:
- For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
- For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white. Shake very well, and then strain into a tall champagne flute. Garnish with 3 drops of bitters.
PISCO SOUR
Steps:
- In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters.
PISCO SOUR
The pisco sour is sweet-tart, richly textured and crowned with a fluffy white top. The origins of the drink, a blend of pisco (a South American brandy), citrus, sugar and egg white, come with some debate as to whether it originated in Chile or Peru. But it is most commonly said to have been created in the early 20th century by Victor Morris, an American expatriate in Peru. While this recipe calls for using exclusively lime juice, a combination of fresh lime and lemon juice (1/2 ounce lemon, 1/2 ounce lime) works as well. Just don't skip the aromatic bitters, added as a final garnish and often in a decorative pattern: They contribute to the drink's final aesthetic and aroma.
Provided by Rebekah Peppler
Categories cocktails
Time 10m
Yield 1 drink
Number Of Ingredients 7
Steps:
- Prepare the simple syrup: In a small saucepan, combine sugar with 1/4 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Refrigerate if not using immediately. (Remaining syrup will keep in the fridge for up to 1 month.)
- In a cocktail shaker, combine the pisco, lime juice, egg white and 3/4 ounce simple syrup. Cover and shake vigorously for 10 seconds. Add ice to the shaker, cover again and shake vigorously until chilled, about 10 to 15 seconds more. Double-strain into a chilled coupe or Nick and Nora glass. Garnish with bitters.
PINA PISCO
Provided by Food Network Kitchen
Categories beverage
Time P1DT10m
Yield 1 drink/1 bottle infused liquor
Number Of Ingredients 11
Steps:
- For the infused pisco: Add the orange strips, mint sprigs and chai tea sachets to the pisco bottle. Allow this to sit for at least 24 hours. The longer the tea sits, the stronger it will get. Carefully remove the tea bags.
- For the pina pisco: Add some ice to a cocktail shaker. Squeeze the orange wedges over the ice. Reserve the wedges. Add a shot of infused pisco and the pineapple juice. Shake for about 30 seconds.
- Moisten the edge of the cocktail glass with a reserved orange wedge. Dip into the seasoned salt. Pour the cocktail shaker contents into the prepared glass. Top off with some seltzer water. Garnish with pineapple balls to help keep the drink cold.
PISCO SOURS
Pisco is a liquer manufactured from distilled wine like eau de vie. It is prepared in Northern Chile where grapes grow in hot, dry summer weather. Get in the mood for your fall Latin feast with a few of these delicious drinks.
Provided by Food Network
Categories beverage
Number Of Ingredients 9
Steps:
- Put everything in a cocktail mixer and shake vigorously. Strain into stemmed cocktail glasses.
- Wash the lime and roll in on a board to loosen the juices. Cut the lime into about 8 pieces and place them in a double rocks glass. Sprinkle with the sugar and crush the limes with a pestle or large wooden spoon. Add the cachaca and stir to mix and dissolve the sugar. Add the ice and stir again. It's delicious and potent!
CLASSIC PERUVIAN PISCO SOUR COCKTAIL
Steps:
- Gather the ingredients.
- Add the pisco, simple syrup, lime juice, and egg white to a cocktail shaker.
- Add ice to fill, and shake vigorously. Alternatively, you can use a blender if you don't have a shaker.
- Strain into an old-fashioned glass and sprinkle the bitters on top of the foam. Serve immediately and enjoy.
Nutrition Facts : Calories 130 kcal, Carbohydrate 8 g, Cholesterol 93 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 36 mg, Sugar 7 g, Fat 2 g, ServingSize 1 large or 2 small pisco sours, UnsaturatedFat 0 g
PISCO SOUR
Martin Morales' recipe for this classic Peruvian cocktail is deliciously sweet and sour, with grape brandy and lime juice
Provided by Martin Morales
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 7
Steps:
- Pour the Pisco, lime juice and sugar syrup into a cocktail shaker or blender with the egg white and add a large handful of ice. Shake vigorously for 30 secs or blend for 10 secs, then strain into 2 glasses. Add a few drops of Angostura bitters to the top of each cocktail, garnish with a lime slice and serve.
Nutrition Facts : Calories 116 calories, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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