Pisco Sour
原料
- Pisco 2 oz
- Lemon Juice 1 oz
- Sugar 1-2 tblsp
- Ice 1
- Egg White 1
调制步骤
Vigorously shake and strain contents in a cocktail shaker with ice cubes, then pour into glass and garnish with bitters.
皮斯科酸是秘鲁和智利共同的国民鸡尾酒，由皮斯科（南美葡萄白兰地）、新鲜青柠汁、糖浆、蛋白和安格斯特拉苦精制成。尽管两国之间有长期竞争，这款饮品在两国都是深受喜爱的国民饮品。泡沫丰富的蛋白层和几滴苦精创造出视觉上印象深刻、口味均衡的饮品。
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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