Pisco Sour Cocktail Kit

Pisco Sour is Peru's national cocktail, but Chile and Peru actually dispute the origin of Pisco Sour (and also Pisco's origin), but according to most accounts, the cocktail's creation is linked to an American bartender. Victor Morris is believed to have created the airy, soft cocktail at his bar in Lima around 1915 or perhaps early 1920s. 

By mixing pisco, lime juice, egg white, and Angostura bitters, Pisco Sour is earthy, sweet, and sour. In our version, we have chosen to use egg white syrup, as it is a bit quicker, easier, and at the same time a simple way to maintain food safety.

The result is a delicious cocktail with a silky smooth mouthfeel that can provide refreshment, whether you are hiking in the Andes or drinking on the beach – a cocktail worth arguing about.

Suggested recipe:

• 6 cl Pisco
• 3 cl Freshly squeezed lime juice
• 2 cl Egg white syrup
• Garnish: 1-3 dashes of Angostura Bitters

You buy the following in the cocktail package:

• 1 bottle Pisco Barsol Quebranta
• 1 bottle Giffard Egg White Syrup
• Note that Angostura Bitters is not included but may need to be purchased separately

Steps:

• Pour Pisco, lime juice, egg white syrup into a shaker and shake thoroughly until it foams.
• Add ice cubes and shake again.
• Pour through a strainer into a chilled glass.
• Add a few dashes of Angostura Bitters on the foam and a lime slice on the rim of the glass.

The quantities presented in this recipe are merely our preference, but you can, of course, make the cocktail as you wish.