16 January, 2016
Pisco Sour
Posted in : Pisco on by : Nick Hancock
In my opinion, the basic BARSOL Primero Quebranta makes an excellent Pisco Sour. However, having tried BARSOL Primero Quebranta, BARSOL Selecto Acholado and BARSOL Supremo Mosto Verde Italia, I found that using BARSOL Selecto Acholado produced the most refreshing and satisfying Pisco Sour. The BARSOL Supremo Mosto Verde Italia produced a very fruity Pisco Sour, which was nevertheless excellent. Here’s the recipe which I settled on:
| 2 oz | 6 cl | BARSOL Selecto Acholado Pisco |
| 1 oz | 3 cl | Fresh lime juice (~1 lime) |
| 2/3 oz | 2 cl | CHUNCHO Jarabe de Goma (Gomme Syrup) |
| 2/3 oz | 2 cl | Egg White (optional) |
| 2-3 drops | 2-3 drops | CHUNCHO Amargo Bitters Alternative: Angostura Bitters |
When using egg white always use fresh eggs and always ask first, whether your drinkers are okay with egg white in their drinks.
If using egg whites, first dry shake* the pisco, lime juice, gomme syrup and egg white. Then add ice and shake again. Strain into a coupé glass and drop the bitters onto the froth.
*Shake without ice.