Pisco Sour
재료
- Pisco 2 oz
- Lemon Juice 1 oz
- Sugar 1-2 tblsp
- Ice 1
- Egg White 1
조리법
Vigorously shake and strain contents in a cocktail shaker with ice cubes, then pour into glass and garnish with bitters.
피스코 사워는 페루와 칠레 모두의 국민 칵테일로, 피스코(남미 포도 브랜디), 신선한 라임 주스, 설탕 시럽, 달걀 흰자, 앙고스투라 비터스로 만들어집니다. 두 나라 간의 오랜 경쟁이 있지만, 이 음료는 두 나라 모두에서 사랑받는 국민 음료입니다. 거품 많은 달걀 흰자 층과 쌉쌀한 비터스 몇 방울이 시각적으로 인상적이고 맛의 균형이 잡힌 음료를 만들어냅니다.
History & Origins
The Pisco Sour was created by American bartender Victor Vaughen Morris, who opened Morris' Bar in Lima, Peru in 1916, and developed the recipe by the early 1920s as an adaptation of the Whiskey Sour he had made in the United States. The drink was later refined by his Peruvian apprentice Mario Bruiget who added egg white and Angostura Bitters. Both Peru and Chile claim the drink as their national cocktail, with Chile having its own variation using Chilean pisco, making the precise national ownership of the recipe an ongoing cultural dispute.
Tasting Notes
Aroma: Floral and grapey pisco, fresh lemon citrus, and a light aromatic spice from the Angostura garnish. Palate: A clean, balanced sour with the distinctive floral-grape character of pisco providing a flavour unlike any other base spirit, lemon juice delivering bright acidity, sugar balancing the tartness, and the egg white foam adding a luxurious silky texture. Finish: Clean, lightly sweet, and citrusy with a warming pisco grape character and bitters spice.
Pro Tip
Dry shake the egg white alone first to begin the emulsification, then add the remaining ingredients with ice for a second shake, producing a thicker, more stable foam head.
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