Pisco Sour recipes. One made with Peruvian and another with Chilean Pisco. But which one is better? I tackled the big issue of rightful bragging rights for Pisco from both countries and while doing that I showed you recipes of Pisco Sour from both countries. And since the International Pisco Sour day is coming up, salud to everyone out there that is enjoying Pisco!
Peruvian Pisco Sour
• 60 ml (2 oz) Peruvian Pisco
• 22,5 ml (¾ oz) sugar syrup 1:1
• 22,5 ml (¾ oz) lime juice
• 22,5 ml (¾ oz) egg white
• drops of Angostura bitters for garnish
Shake all the ingredients (except Angostura bitters) with and without ice (I prefer the reverse dry shake). Double strain into a coupe glass and garnish with drops of Angostura.
Chilean Pisco Sour
• 60 ml (2 oz) Chilean Pisco
• 22,5 ml (¾ oz) sugar syrup 1:1
• 22,5 ml (¾ oz) lime juice
• lime peel for garnish
Shake everything except the peel of a lime and then pour it into a rocks glass filled with ice. Express the lime peel and place it on top as garnish.
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