So according to some Peruvian mates that old saying ‘shake, shake, shake your booty’ applies not only when you’re doing the Salsa on the dancefloor, but it also equally applies when mixing up the famous and much loved Peruvian cocktail, the Pisco Sour. Yes, apparently when shaking up a cocktail in Peru you really do need to ‘put your ass into it!’ 

I wash’t quite sure how shaking up a Pisco Sour whilst doing the salsa would go down in Peru, nonetheless I was keen to give it a try at a bar called Machu Pisco in of all places – Machu Picchu! 

So what does a typical Peruvian cocktail have that makes it worth shaking to the beat of Latino Salsan music? Pisco, of course! But what is Pisco? Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile. It’s quite a dry tasting spirit, and when combined with other ingredients produces the world famous Pisco Sour. 

What’s in a Pisco Sour? 

• 2 oz Pisco Barsol Quebranta

• 1 oz Fresh lime juice

• .5 oz Simple syrup

• 1 Fresh egg white

• Angostura bitters

• Garnish: 1 Lime wheel

• Glass: Highball or flute

(Add photo of shot glasses on bar)

How to make the Pisco Sour

Add all the ingredients to a shaker and fill with ice.

Shake vigorously and strain into a highball glass or Champagne flute.

Garnish with a lime wheel and 3 gentle drops of Angostura Bitters, which will settle in the foam of the cocktail.

Using a straw, swirl the bitters into a simple design.

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