With London Cocktail Week around the corner (3rd – 9th October) there’s no better time to try your hand at mixing a Pisco Sour, a Peruvian favourite.
Renowned for being Peru’s national tipple, Pisco was originally created in the early 1900s and boasts a sweet and light taste, gentle on the palette and has proven to be the perfect aperitif to accompany the delectable dishes on our hotel menus. For instance, the delicious cuisine served at Inkaterra Machu Picchu Hotel is enhanced by the flavours of a variety of Pisco beverages on offer. One in particular, that is a favourite amongst many, is the Pisco Sour de la Estacion, our seasonal Pisco Sour.
- 14 ice cubes
- 8 ounces of Peruvian Pisco Quebranta
- 2 ounces of sugar syrup
- 2 ounces of lemon juice
- ½ egg white
- 4 drops of Angostura bitters
Try making your very own Pisco cocktail!
Fill the Shaker with six ice cubes and let cool for a minute. Discard the ice and add the Pisco Quebranta, the sugar syrup, lemon juice, the egg white and the remaining ice cubes. Shake for eight to 10 seconds, strain and serve in a cold glass. Garnish each glass with two drops of Angostura bitters.