Pisco Sour
Pisco s a grape based alcohol named after the port of Pisco in Peru. It is believed that the Pisco Sour was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris as an alternative to the Whisky Sour. The original went through various changes until the late 1920’s when a bartender working for Morris created the modern Peruvian classic by adding egg white and Angostura bitters to the mix.
Pisco Sour
Ingredients
50 ml Pisco
50 ml Fresh Lemon Juice
50 ml Sugar Syrup
1 Raw Egg White
Few drops of Angostura bitters
Lime slices, to serve (optional)
Method
Pour Pisco, lime juice, sugar syrup and egg white into a cocktail shaker with a large handful of ice.
Shake vigorously for 30 secs.
Strain into 2 glasses.
Add a few drops of Angostura bitters to the top of each glass
Garnish with a lime slice and serve.
Gin Sour
Ingredients
50 ml Gin
50 ml Fresh Lemon Juice
50 ml Sugar Syrup
1 Raw Egg White
Few drops of Angostura bitters
Lemon slices, to serve (optional)
Method
Pour Gin, lemon juice, sugar syrup and egg white into a cocktail shaker with a large handful of ice.
Shake vigorously for 30 secs.
Strain into 2 glasses.
Add a few drops of Angostura bitters to the top of each glass
Garnish with a lemon slice and serve.
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