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Pisco sour is an alcoholic cocktail of Peruvian origin, typical of Peruvian and Chilean cuisine. It is made with pisco, a brandy made by distilling grape wine.
Ingredients:
Mangoes pieces(300g.)
Granulated sugar(100g.)
A thin slice of Root ginger.
Lime juice (3 limes.)
Ice Cubes.
Pisco(200ml.)
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1 Egg white
Angostura bitters, to finish
METHOD:
Start by putting the mango pieces, granulated sugar and root ginger into a medium-sized saucepan. Then carefully add water (100ml). Stir and bring to a simmer for 7-8 minutes or until the mango is starting to soften. Carefully, cool down the heat and allow for the mango syrup to cool for around 10 to 15 minutes.
After it has cooled, pour the mango syrup through a sieve into a cocktail shaker. In there, add the lime juice, egg white and Pisco. Fill the shaker with ice cubes, shake well and strain into a glass. Throw in a couple of shakes of the Angostura Bitters into the cocktail glass and serve.
You can garnish with mango slices or mint leaves if you want.
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