In today's video, I'll share with you my Pisco Sour recipe! This is the perfect drink for when you need something light and easy. The build is based on the classic Peruvian recipe (it's also the national drink of Chile), but I've chosen to substitute the traditional egg white with aquafaba. I find it to be lighter and cleaner on the finish. In this case, softening the citrus while enhancing the subtle flavors of the Peruvian Pisco.
I would like to add, the limes in South America are different from the Persian limes or lemons I have access to in Chicago. I've read the key lime is closer in terms of flavor, but when I tried using them, I found the juice to be quite bitter on the finish. They yield little juice, so by using extra force to squeeze the limes, I may have unintentionally expressed a good amount of bitter oils from the skins. Also, the key limes I found weren't grown in the Florida Keys, but Mexico. This lead me to question how true they were to a real Florida key lime. Let alone a Peruvian lime! So I settled on my old go-to, splitting the fresh juice of both lemons and limes. This isn't uncommon among bartenders. The combination is sure to please. Cheers!
Grab the bottles I use here! 👉 [ Ссылка ]
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TIME STAMPS
Intro: 0:00
The History: 0:45
The Booze: 2:08
The Citrus: 4:48
The Recipe: 5:37
Sips & Sign Off: 8:19
THE PISCO SOUR RECIPE
2 oz. (60 ml) Barsol Pisco
1/2 oz. (15 ml) fresh lemon juice
1/2 oz. (15 ml) fresh lime juice
3/4 oz. (22.5 ml) semi-rich simple syrup (1.5:1 sugar:water)
3/4 oz. (22.5 ml) aquafaba (chickpea water)
1 Drop Angostura bitters for garnish
THE TOOLS
My workhorse double jigger: [ Ссылка ]
My go-to large shaking tin: [ Ссылка ]
My go-to small cheater tin: [ Ссылка ]
Hawthorne strainer: [ Ссылка ]
Fine mesh strainer: [ Ссылка ]
Juicer: [ Ссылка ]
Rubber Bar Mat (6"x12"): [ Ссылка ]
Little wine glass: [ Ссылка ]
Co-produced with the lovely Azusa "Az" Inaba 🎥 🎨
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Original artwork by Azusa :)
The Pisco Sour - a perfect sour cocktail recipe
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