Authentic Peruvian Pisco Sour recipe?
Dec 19, 2014 | 6:49 pm
#1
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Authentic Peruvian Pisco Sour recipe?
Anyone have a good one? I wrote down one in Cusco but unfortunately lost the recipe.
Have authentic Peruvian Pisco, have the Jarabe de Goma, have the Amargo bitters but no recipe.
TIA
Have authentic Peruvian Pisco, have the Jarabe de Goma, have the Amargo bitters but no recipe.
TIA
Dec 19, 2014 | 10:08 pm
#3
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I have a friend in Lima. I can ask him for one if you'd like, though he prefers Chilcanos.
Dec 20, 2014 | 4:38 am
#4
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There aren't really a lot of ingredients. Pisco, lime juice, simple syrup and egg white.
Here's a traditional recipe:
http://www.diffordsguide.com/cocktai...itional-recipe
Here's a modern variant:
http://www.diffordsguide.com/cocktai...iffords-recipe
Here's a traditional recipe:
http://www.diffordsguide.com/cocktai...itional-recipe
Here's a modern variant:
http://www.diffordsguide.com/cocktai...iffords-recipe
Dec 20, 2014 | 5:00 am
#5
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There aren't really a lot of ingredients. Pisco, lime juice, simple syrup and egg white.
Here's a traditional recipe:
http://www.diffordsguide.com/cocktai...itional-recipe
Here's a modern variant:
http://www.diffordsguide.com/cocktai...iffords-recipe
Here's a traditional recipe:
http://www.diffordsguide.com/cocktai...itional-recipe
Here's a modern variant:
http://www.diffordsguide.com/cocktai...iffords-recipe
Dec 20, 2014 | 9:56 am
#6
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Thanks for the recipes.
But what is the Jarabe de Goma for as it is the one called for in Peruvian recipes. Ingredients are gum arabic, sugar, egg white, citric acid and sodium benzoate. Looks like it is the syrup alternative.
I'll try the orange water if I can find any. I see some calling for proportion of Pisco: Jarabe de Goma in a 3:1 an 3:2 basis.
On the egg white foam or in the liquid/mix itself?
But what is the Jarabe de Goma for as it is the one called for in Peruvian recipes. Ingredients are gum arabic, sugar, egg white, citric acid and sodium benzoate. Looks like it is the syrup alternative.
I'll try the orange water if I can find any. I see some calling for proportion of Pisco: Jarabe de Goma in a 3:1 an 3:2 basis.
On the egg white foam or in the liquid/mix itself?
Dec 20, 2014 | 6:00 pm
#8
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Put the angostura on like this:
https://rischmoller.files.wordpress....pisco_sour.jpg
https://rischmoller.files.wordpress....pisco_sour.jpg