Pisco Sour – What’s Gaby Cooking

One of my favorite South American-inspired drinks is Pisco Sour! It felt right to give it some life here at WGC given how I am in South America right now!

So way back when, on my first adventure in South America, we arrived at Wolfraiso and everyone started ordering Pisco Sours. I thought, what the hell is Pisco? One of my friends, Catherine, Told me I must try them and all my friends for the trip said it was a must. So that’s what I did. I ordered one and then another and another and well you got the picture!

I’m not kidding you when I tell you, that’s basically all I drank for the rest of the trip. And to Praiso, the Atacama Desert, Patagonia … the plane … you name it, I drank Pisco Sours in every area.

One could argue where the best pisco is served, some say pro while others say chile, but the bottom line is that this is my favorite cocktail. I had a few in Quito, Ecuador even earlier this week! And I just know you will all love it. Who knew I could ever put something in front of my margarita! Pisco’s upcoming dinner parties take place 100%.

Pisco is a white brandy made from nutmeg and it is the only alcohol on earth that I can tolerate its smell in its natural state. It mixes with lime juice, simple syrup, a touch of pasteurized egg whites and then ends with a few beams of bitter angostura. The egg white gives it that rich texture and nice foam, plus it makes the cocktail a little more festive. If adding egg whites to your cocktail scares you completely – then just omit that ingredient altogether and continue making your cocktails!

And if by chance you live in Los Angeles and invent a dish of these, call me first! Happily enjoy some with you 🙂

Pisco Sur

my back

One of my favorite cocktail recipes I have collected from my adventures in South America over the past few years! Beware of it, it tastes insane and easy to drink!

Preparation time 5 subtlety

Cooking time 0 subtlety

Total time 5 subtlety

Course drinks

kitchen Peruvian

• 3 Ounces Fisco
• 1 ounce Fresh lime juice
• 1 ounce A simple syrup
• 1 teaspoon Pasteurized egg white
• Ice cubes
• Angostura Bitter for serving

• Add pisco, lime juice, simple syrup and egg white to a shaker and dry (without ice) vigorously.

• Add ice and shake again until it cools well.

• Strain into cool glasses. Garnish with 3 to 5 drops of Angostura Bitter. Using a straw, toothpick or similar tool, mix the bitters into a simple design, if desired. Serve immediately.