Tomorrow is National Pisco Sour day in Peru, when they celebrate by having a public holiday and drinking the appropriate cocktail.
Pisco Sours were supposedly invented when bartender Victor Morris
replaced pisco for whiskey in a Whiskey Sour.The classic Peruvian version is made by shaking 2 ounces of pisco with a quarter of fresh egg white and 1 ounce each of lime juice and sugar syrup. Three drops of Angostura bitters are then added to the foamy mixture.
This year London has gotten involved by having its first Pisco Sour Week
. In honour of that we’ve got a recipe that adds something new to this traditional drink. Definitely do try this at home.
Blueberry Pisco Sour
Ingredients (serves 1)
1/2 lime, cut into quarters
About 40g fresh blueberries (you can use frozen, in a pinch) and extra to garnish
4g sugar–or to taste
2 ounces pisco
1/2 ounce egg whites
Chill a martini glass in the freezer. In the shaker, muddle the limes, blueberries and sugar. Add more lime juice if needed. Add the ice, pisco, and egg whites and shake well. Strain into the chilled glass and serve.