04/08/23
The Ultimate Pisco Sour Recipe: Signature Cocktails | Richard Brendon
The Ultimate Pisco Sour Recipe: Signature Cocktails | Richard Brendon
Welcome to the world of Pisco Sours with Richard Brendon! Join us in recreating this authentic and renowned Peruvian cocktail; with a focus on precision and respect for tradition, we embark on the journey of creating the Ultimate Pisco Sour. Let's delve into the art of crafting the ultimate cocktail with this tantalisingly sour recipe...
Essential Ingredients and Supplies
Crafting the ultimate Pisco Sour relies on some key ingredients:
- Pisco: a robust Peruvian grape brandy
- Fresh lime juice: for its distinctive tang
- Sugar syrup: to balance the lime's acidity
- Egg white: shaken to create a signature froth
After gathering these ingredients, the role of the right tools comes into play, each bringing their unique contribution to your cocktail crafting experience:
- Cocktail Shaker: to mix and cool ingredients flawlessly
- Strainer: ensures a smooth, ice-free pisco sour
- Jigger: for exact measurements and flavour balance
- Prism Highball Glass: perfect for long cocktails, and as an elegant water glass
The Ultimate Pisco Sour Recipe
INGREDIENTS:
- Handful of Strawberries
- Juice of 1 Lime
- 1 Egg White
- 60ml Pisco
- 30ml Sugar Syrup
- Fresh Strawberry & Lime to garnish
Preparation time: 5 minutes
Serves: 1-2
- Place a handful of strawberries into a blender and blend until smooth.
Optional: For a smoother texture, you can strain the strawberry puree through a sieve to remove the seeds.
- Pour the strawberry puree into a cocktail shaker, then add the lime juice, Pisco, sugar syrup and egg white.
- Give the mixture a vigorous dry shake for about 20-30 seconds to emulsify the ingredients.
- Add a handful of ice cubes to the shaker and shake again for another 20-30 seconds to chill.
- Strain the cocktail into a Highball Glass, ensuring a smooth pour.
- Garnish your Pisco Sour with a fresh strawberry and a slice of lime for a pop of colour and a hint of freshness. Enjoy!
