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The classic pisco sour recipe contains pisco brandy (usually an un-aged grape brandy from Perú), fresh lime juice, fresh lemon juice, simple syrup, egg white, and bitters. [3] It is shaken , strained , and served straight in a cocktail glass then garnished with the bitters (cinnamon can be used).
Pisco Sour: Perhaps the most famous pisco cocktail, the pisco sour is a refreshing blend of pisco, lime juice, simple syrup, and egg white, shaken until frothy and topped with a dash of bitters ...
In 2003, Peru created the "Día Nacional del Pisco Sour" (National Pisco Sour Day), an official government holiday celebrated on the first Saturday of February. [60] [E] During the 2008 APEC Economic Leaders' Meeting, Peru promoted its pisco sour with widespread acceptance. The cocktail was reportedly the preferred drink of the attendees ...
Pisco sour The Peruvian pisco sour uses Peruvian pisco as the base liquor and adds freshly squeezed lemon juice, simple syrup, ice, egg white, and Angostura bitters. The Chilean version is similar, but uses Chilean pisco and pica lime, and excludes the bitters and egg white.
Today on Bar Master, Josué is making a Pisco Passion Sour
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Aguadito de pollo: a traditional chicken soup in Peruvian cuisine consisting of chicken, cilantro, vegetables and spices. [ 12 ] Arroz con pato a la Limeña : Like Arroz con pato a la Chiclayana but the salad contains mashed avocado, carrot, mayonnaise, and other ingredients.
Amargo Chuncho or Chuncho Bitters is a bitters product from Peru traditionally used to make a Pisco Sour. Made in Lima, Peru, Amargo Chuncho bitters are aged for six months in barrels. [1] The bitters comprise cinnamon, allspice, nutmeg, floral notes, cherry and cola. [2]