As you know, we love pisco sours! We sampled them all over Peru but have been looking for an authentic, Peruvian pisco sour since we got back from that trip last April. Last night we found the best pisco sour recipe. As part of a Peruvian dinner for 15 that I roped my friend Rocio into hosting, our friend Homer (originally from Lima) taught us how to make it.
Turns out that this recipe is all about the limes! First of all:
- You have to use the large ones (not the small Mexican/key limes we normally buy).
- Most importantly, you have to HAND-SQUEEZE the limes and ONLY SQUEEZE THEM HALF WAY! Squeezing any more juice out of them will extract more of the bitter compounds in the peel and pith. Note: This was hard for me to do, it seemed so wasteful, but it really did make a difference!
As far as the best brands of pisco (from Peru, that you can find in the US), Homer recommends Pisco Portón or BarSol Pisco.
We’ll be having a pisco sour to toast to the New Year tonight! Here’s the recipe:
Homer’s Authentic Peruvian Pisco Sour Recipe
- 3 oz. pisco
- 1 oz. freshly squeezed lime juice
- 1 oz. simple syrup (1 part water to 1 part sugar, heated to a boil and then left to cool)
- 1 egg white
- 4 cubes of ice
- Angostura bitters
Put everything in a cocktail shaker and then shake vigorously (as hard as you can) for 10 seconds. You could also mix it in a blender.
Add 2 or 3 drops of aromatic bitters on top of the foam (do not mix in).
Give it a try and let us know what you think in the comments!