Pisco Sour

Рет қаралды 44,547

Жыл бұрын

Pisco Sour, Peru's National drink, and there's a reason for that... Have you tried it?
Recipe at the bottom. And for even more recipes and articles visit our website www.theeducatedbarfly.com
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Recipe
2oz (60ml) Pisco
3/8oz (11ml) Lemon Juice
3/8oz (11ml) Lime Juice
3/4oz (20ml) Simple Syrup
Egg White
Angostura Bitters garnish

Пікірлер: 32

@johnolmos8670 Жыл бұрын

One piece of advice I give to fellow tenders is to do racing stripes on top of the egg white. In case it looks crappy you can always make a circle pattern and make it look psychedelic

@leonardomatias8344 Жыл бұрын

Hey! I'm a bartender from Perú and I loved this video. Just so you know, here in Perú we usually do 3 oz of Pisco, in many bars we even use 4 oz. You really should try it! Much love, i'm a Big Big fan!

@JasonVesuvio Жыл бұрын

I can attest to that fact.....which Piscos do you prefer to use as the base?

@GessicaPimentelGlenni Жыл бұрын

@@JasonVesuvio For Pisco Sour, Pisco Quebranta, Acholado, Negra Criolla o Mollar..Enjoy

@miliyitalo 6 ай бұрын

Thank you so much for making this cocktail ❤ Just an observation. The recipe we use in Perú is 3:1:1 3 oz of pisco, 1 oz of fresh lime juice, 1 oz of syrup and of course 1 egg white. We decorate with 3 drops of angostura to create cute little hearts using a toothpick. ❤. Thank you again 😊

@rs-hp1ff Жыл бұрын

Have you tries Amargo Chuncho Bitters? It lends a nice banana aroma.

@ethanratzlaff1538 Жыл бұрын

If you run a pick through the center of the ango it makes beautiful little hearts which is an easy way to up your garnish game

@GrumpyCoffeeBean Жыл бұрын

Beautiful... Now if I could find Pisco somewhere :/

@fsamirarevalo89 Жыл бұрын

Barsol present!!! Proud peruano 👏👏👏

@Len_M. Жыл бұрын

Angostura Bitters are good just with a Glass of Coke, really enhances the Flavour and give a slight spicy note. 👌🏻

@adolfobriceno1635 Жыл бұрын

Awesome. We love pisco sour

@christinecamley Жыл бұрын

So delicious!!

@goeftberg Жыл бұрын

I love so much this cocktail, first sip wow. Now I try to reproduce to use Eau de vie from grapes to replace the Pisco

@KingKryOS Жыл бұрын

Cool cocktail! I love that you write the full recipe so I can screenshot it. Would you guys be able to test and review them at the end?

@petermcguire4769 Жыл бұрын

All of Leandro's shorts are cut from full videos already on his channel.

@jasonruka1665 Жыл бұрын

I do this too lol.

@misterbonesontour4640 Жыл бұрын

Pisco sour is 🤤🤤🤤😍👍😁

@numanuma20 2 ай бұрын

😊

@logankowalyk2580 Жыл бұрын

what does dry shaking do vs with ice?

@AnoNymous-mp6vl 2 ай бұрын

As far as I know, dry shaking makes it more foamy.

@corndawgins1102 Жыл бұрын

Red face = Expert bartender Trust me on this

@joakimsjolin1910 5 ай бұрын

Why use different cans when you start with the egg?

@TheEducatedBarfly 5 ай бұрын

in case we get some shell we don't have to waste the whole cocktail or mess around with it

@joakimsjolin1910 5 ай бұрын

That make sense of you take the egg in the end. But if you start with the egg it doesn’t matter. 😉 Thanks for really great channel!

@samk522 Жыл бұрын

No Amargo Chuncho = heresy

@Endlessknits Жыл бұрын

Which Pisco did you use?

@flz31173 Жыл бұрын

Barsol pisco puro quebranta apparently

@farerolobos9382 Жыл бұрын

There's a silly dispute about which pisco is better, Peruvian or Chilean. Pisco originated in Peru and overall, Peruvian pisco is better, but there are some very good Chilean piscos too, that's not what matters. What really matters is that the pisco hasn't to be too alcoholic, just 30° or 35°. Otherwise, it will kill the drink. By the way, this principle also applies to some Dry Gin cocktails.

@GessicaPimentelGlenni Жыл бұрын

The only one, the Peruvian. For Pisco Sour you can use, Pisco Quebranta, Acholado, Negra Criolla o Mollar

@GessicaPimentelGlenni Жыл бұрын

@@farerolobos9382Chile doesnt have pisco, have Aguardiente that superfluous the 45 *