PISCO

PISCO SOUR

A685F0EB-911D-44FB-80E2-AD606539EEFB.jpg

This Peruvian beverage is a perfectly refreshing accompaniment for our street corn recipe. It is largely debated whether it is of Peruvian or Chilean descent, but we went with the traditional recipe that is enjoyed across the nation.

1 cup sugar

1 cup water

1/2 fresh & seeded habanero pepper

1 egg white

1.25 oz fresh lime juice

1/2 oz habanero syrup

2 oz Peruvian Pisco

4 dashes Angostura Bitters

ice


We start this recipe off by making our habanero simple syrup. Our recipe ensures that it does not carry much heat but a delicious hint of flavour. Mix water and sugar in a pot and put on medium heat. Stir until all the sugar is dissolved and then add your chopped fresh habanero pepper, bring to a boil and take it off the heat. Steep the concoction for 1 hour, strain the peppers out and then put it in a safe container to chill in your fridge.

Fill a shaker 1/3 of the way with ice and then add your fresh lime juice, egg white, syrup and Pisco. Shake extremely hard for 30 seconds to froth up the egg white. Strain it out into a glass and then lightly drop your bitters on top. The bitters is only added for the aroma and must not sink through the cloud of egg. We like to use a tooth pick and turn the drops of bitters into hearts. This drink is best enjoyed with our Peruvian Street Corn recipe.