Drink of the Week: Pisco Sour

Sours are my favourite category of drinks because they’re tart, frothy and pack a memorable punch in a short glass. They’re also easy to make because they follow a standard formula: spirit + citrus + simple syrup + egg white = sour. I’ve written about the whiskey sour, tequila sour, vodka sour, apricot lady sour and Cointreau sour, and now I bring you Peru’s and Chile’s national cocktail: the Pisco Sour.

El Gobernador means the governor in Spanish. Yep, this pisco is boss.

El Gobernador means the governor in Spanish. Yep, this pisco is boss.

Pisco is South America’s version of brandy. It’s made from distilling fermented grape juice from grapes grown in specific regions of Chile and Peru. I’m writing all about the spirit, and its cocktail muse, the Pisco Sour, in an upcoming Calgary Herald column, but here’s a sneak preview. I love this version from El Gobernador,  a premium Chilean pisco new to the Canadian market.

Super frothy and delicious. Omyomyom.

Super frothy and delicious. Omyomyom.

Pisco Sour

  • 2 oz El Gobernador pisco
  • 1 oz lime juice
  • 3/4 oz simple syrup
  • 1 egg white

Add ingredients to a cocktail shaker and dry shake to emulsify egg. Add ice and shake again. Fine strain into a chilled martini or coupe glass.

— Recipe courtesy El Gobernador

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