Pisco sour recipe imbibe wine

PISCO SOUR RECIPE

The signature drink and latest refinement within the cocktail arts

• 2 oz. PISCO 100 PERFECTLY PERUVIAN
• 1 oz. Fresh Lime Juice*
• 1 oz. Simple Syrup*
• to at least one oz. Egg-whites (Pasteurized egg-whites can be found in most
  supermarkets in Pint or quart sizes
• 1 Drop of Angostura Bitters

1. In shaker with 5 large ice (not crushed ice), combine fluids adding egg white-colored last. Don't add some bitters towards the mix.
2. Shake intensely for ten to twenty seconds and immediately Strain into 6 oz rocks’ glass (take care not to allow any ice to pour in to the cocktail). An excessive amount of Ice may be the enemy of the great Pisco 100 Sour … it'll melt and dilute the cocktail.
3. Garnish having a single bullet of Angostura Bitters in the centre (the main one drop of bitters is perfect for garnish only, don't stir in to the Pisco Sour or else you will modify the taste) .

*To best match the flavour of Peruvian limes (which aren't currently available within the U.S.) use limes from Mexico or Florida key limes whenever possible. Or use fresh lemon juice, and Persian lime juice to duplicate the flavour of Peruvian lime juice.

PISCO SOUR FOR BLENDER

Makes roughly 6-8 servings

Pour 1 and cup of Pisco 100 right into a blender, adopted by cup lime juice (see note above regarding how to replicate Peruvian lime juice), and cup super fine sugar (or simple syrup). Blend for thirty seconds until sugar is dissolved. Add 6-8 large ice (don't use crushed ice) and add 2 egg-whites (you can buy pasteurized egg-whites inside a carton for the most part supermarkets…add a couple of tablespoons pasteurized egg-whites instead of fresh egg-whites). Then blend for around thirty seconds. Pour into six ounce rocks’ glass. Let it take 20 seconds before the creamy mind forms on the top from the Pisco 100 Sour. Drop only one drop of angostura bitters on the middle of foam. If made correctly the main one drop of bitters will form a bull’s eye in the center of the froth. Don't stir the bitters in to the cocktail because it will modify the taste, the drop of bitters is simply for adornment.

PASSION FRUIT PISCO SOUR RECIPE

• 2 oz. PISCO 100
• 1 oz. Passion Fruit Pulp
• 1 oz. Simple Syrup
• oz. Pure Lime Juice
• oz. Pasteurized Egg-whites

1. Inside a shaker with 5 large ice (not crushed ice), combine fluids adding egg white-colored last.
2. Shake intensely for ten to twenty seconds and immediately Strain into 6 oz rocks’ glass (take care not to allow any ice to pour in to the cocktail). An excessive amount of Ice may be the enemy of the great Pisco 100 Sour … it'll melt and dilute the cocktail.
3. Garnish having a single bullet of Angostura Bitters in the centre (the main one drop of bitters is perfect for garnish only, don't stir in to the Pisco Sour or else you will modify the taste).

PISCO 100 PISCOJITO (Mojito)

The Mojito perfecto, a refreshing twist

• 2 oz. PISCO 100 PERFECTLY PERUVIAN
• 1 oz. Simple Syrup
• 1 oz. Fresh Lime Juice
• six to eight Fresh Mint Leaves
• 3 oz. Club Soda

1. Inside a shaker, muddle Mint Leaves with Simple Syrup, Lime Juice and PISCO 100.
2. Dispense right into a tall Collins glass with ice and top with Club Soda
3. Combine mixture by gently stirring or flowing contents backwards and forwards right into a shaker or any other container (Don’t shake it or it'll explode!).
4. Garnish with mint leaf or lime wedge and serve.

CHILCANO

Easy to make. along with a tasty, classic Peruvian summer time cocktail

• 2 oz PISCO 100
• oz Lime Juice
• 5 drops Angostura Bitters
• Ginger root Ale

1. Fill a Hi-ball glass with ice and add Pisc0 100, Lime juice and Bitters
2. Fill up with Ginger root Ale.

PISCOPOLITAN

The Cosmopolitan for today’s connoisseurs

• 2 oz. PISCO 100
• 1 oz. Grand Marnier
• oz. Fresh Lime Juice
• oz. Cranberry Juice

1. In Shaker with ice add all ingredients.
2. Shake and Strain into martini glass. Garnish with Lemon peel.

PISCO PEPPER

• 3 Slices of Cucumber
• 4-5 Torn Mint Leaves
• Serrano or Jalapeno Pepper
• oz. of straightforward Syrup
• 2 oz. PISCO 100

1. Split the Serrano or Jalapeno Pepper lower the center and take away the seeds and heart
2. Muddle all ingredients in shaker
3. Add 2 oz. of Pisco 100, ice. Shake and strain right into a Martini Glass

PISCO LYCHEE MARTINI

• 2 oz. Pisco100
• 1 oz. St. Germain
• 3 oz. Lychee Juice

1. In Shaker with ice add all ingredients.
2. Shake and strain into martini glass. Garnish having a sprig of mint.

PISCO 100 CHOCOLATE MARTINI

• 1 oz. PISCO 100
• 1/4 oz. Godiva Dark Liqueur
• 1/4 oz. Godiva White-colored Liqueur
• 1/4 oz. Crme de Cacao
• Splash Cream

1. Pre-garnish a martini glass with chocolate syrup (see picture below).
2. Combine ingredients inside a shaker full of ice. Shake and strain into pre-garnished martini glass.
3. Garnish the surface of cocktail having a swirl of chocolate syrup.

PISCO 100 MENAGE A TROIS

• 1 oz. PISCO 100
• 2 oz. Riesling Wine
• oz. Simple Syrup
• oz. Lemon/Lime Juice
• 8 White-colored Seedless Ripe Grapes

1. Combine all of the fluids inside a shaker and shake.
2. Muddle 8 white-colored seedless grapes in a traditional glass, add ice and items in the shaker.
3. Stir gently and serve.

Tip: Create a whole pitcher, in advance and store refrigerated. Keep extra grapes handy to refresh the drinks. Muddled grapes are usually eaten when the drink is consumed.

PISCO 100 SOUTH BEACH LIMANADE

• 1 oz Pure Fresh Lemon Juice
• 1 oz Simple Syrup
• 1.5 oz PISCO 100
• oz Pineapple Juice (optional)
• oz Orange Juice

Combine all ingredients and Stir or shake. Serve over ice inside a rocks glass, adding a a little Club Soda (Sparkling Perrier or San Pellegrino is effective).

Could be included Bulk or perhaps in Infusion Jar to dispense in volume.

Note: This Recipe may also be modified to straight lemonade Recipe by deleting adding the Pineapple and Orange Juice. Boost the Simple Syrup portion to equal parts using the Fresh Lemon Juice.

PISCO 100 CREAMY DREAM MARTINI

• 1 1/4 oz. PISCO 100
• 1/2 oz. Midori Mellon Liqueur
• Splash Sour Mix, Pineapple, and Cream

Fill shaker with ice and add fluids. Shake and strain into martini glass. Sink a a little maraschino cherry juice for garnish.

PISCO 100 Crimson RAIN

• 1 1/4 oz. PISCO 100
• Equal Parts Pineapple Juice and Stirrings Wild Blueberry Juice.
• Fresh Particularly.

Fill highball glass with ice. Add liquid ingredients, stir gently and garnish with fresh particularly.

PINEAPPLE PISCOJITO

• 3 Parts Pisco 100
• 2 parts Fresh Lime Juice
• 1 Part Simple Syrup
• 2 Parts Pineapple Puree

Inside a shaker with 5 large ice (not crushed ice), combine fluids. Shake intensely for around 20 seconds. Serve inside a six ounce glass and garnish with dried sweet pineapple slice and stem of mint. Garnish having a dried pineapple slice along with a lengthy fresh mint leave stem.

PISCOTINI

• 1 Part – PISCO 100
• 1 A little Dry Vermouth

In shaker with ice add PISCO 100 and Dry Vermouth. Chill completely and strain into Martini Glass. Garnish with olives. PISCO 100 may also be substituted with other spirits when mixing recipes for flavored Martinis.

PER LIBRE

A vintage highball

Mix a go of PISCO 100 with Coca-Cola along with a squeeze of lime inside a tall glass over ice. Garnish having a lime wedge.

EL CAPITAN

The Pisco Manhattan, deriving its name in the “Captains of Industry”

• 2 Parts – PISCO 100
• 1 Part – Sweet Vermouth

Inside a shaker with ice, combine fluids. Shake intensely for 25 seconds and strain into Martini glass. Garnish with cherry.

ROSEMARY'S BABY

• 1 oz Pisco 100
• oz St. Germain
• oz Rosemary’s infused simple syrup
• oz Fresh Grape Juice
• A Squeeze of Fresh Lime

Inside a shaker, match ice and shake for around ten seconds. Strain right into a chilled martini glass and serve. Garnish having a lemon peel

LA MONTE CARLA 100

• 1 1/2 oz Pisco 100
• oz St. Germain
• oz Thyme infused simple syrup
• oz Lime juice
• Fresh Particularly

Inside a shaker, match ice and shake for around ten seconds. Strain right into a chilled martini glass and serve.

SARGENT PEPPER 100

• 2 oz Pisco 100
• 1 oz Simple Syrup
• 1 oz Fresh Pink Grape Juice
• Roughly 10 Pink Pepper Corns

Muddle the pepper corns inside a shaker. Add ice along with other ingredients and shake for around ten seconds. Strain utilizing a double strainer right into a chilled martini glass. Garnish with roughly 15 whole peppercorns.