Pisco Sauer – A Popular South American Pisco Based Cocktail – grape vodka, sugar syrup and lemon juice. Right two countries defend themselves as the birthplace of a cocktail and Pisko himself – Chile and Peru. Residents of two states are very jealous of this issue, believing that their pisco is better and the only correct. Making a Peruvian and Chilean version of a cocktail slightly different. In Peru to the main ingredients of Pisco Sauer add egg white to get a noble foam, and a few drops of bitter. This version of the cocktail official, although the recipe uses both Peruvian and Chilean Pisco. 18 + Overuse of alcohol harms to your health!
Recipe author – Jonathan Pogash – famous bartender
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Time: 40 minutes Difficulty: easy Amount: 1 cocktail In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Писко Сауэр
- 60 ml. pisco (peruvian or chilean brandy)
- 20 ml freshly squeezed lemon juice
- Protein 1 large egg
- Bitter, for decoration
- 2 tbsp. ice
Simple syrup
- 1 tbsp. Sahara
Recipes with similar ingredients: brandy, lemon juice, bitter, eggs, syrup
Recipe preparation:
- Simple syrup: in a small saucepan, mix sugar and 1 Art. water and heat over moderate heat. Bring to a boil and cook, stirring occasionally, until sugar is completely dissolve in about 5 minutes. Remove syrup from heat and completely cool. It can be stored in a refrigerator in a sealed container in for 2 weeks.
- Pisco Sauer: fill the shaker with ice, pour pisco, 20 ml sugar syrup, lemon juice and egg white. Good shake and strain the cocktail into a tall champagne glass. Garnish with 3 drops of bitter.
