How To Make An Authentic Peruvian Pisco Sour! | Master Your Glass

On this episode of Master Your Glass I am with Pisco Godfather Diego Loret De Mola who is going to show us how to make a Pisco Sour with the Peruvian official recipe. This recipe calls for 3oz (90ml) of Pisco vs 2 oz (60ml) which is more common in the US.

Peruvian Pisco Sour

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Producer: Michael Gaskell
Cameraman: Michael Gaskell
Host: Livio Lauro
Bartender: Diego Loret De Mola
Barback behind the scenes: Adam Carrloo

1 oz (30ml) Simple Syrup
1 oz (30ml) Freshly Squeezed Lime Juice
3 oz (90ml) BarSol Pisco Quebranta
.75 oz (22ml) Pasteurized egg white

Garnish:
4-6 drops of Angostura bitters to float on top of the froth

This drink is traditionally served in a rocks glass but lately it is also being served in a cocktail glass or coupe to give it more swagger.

Method:
Combine all the ingredients minus the bitters into a shaker – give everything a 10 second dry shake (with no ice); next add ice to the shaker and give it another 10 second shake. Add 5 perfectly-spaced drops of bitters and run a thin object through them to create a beautiful and aromatic ring on top of the foam.

About The Pisco Sour

The pisco sour was invented by the American bartender Victor Vaughen Morris. Morris moved to Peru for work in 1904 and opened his own bar in Lima a decade later. However, the modern Peruvian recipe of the Pisco Sour was created by Morris’s apprentice Mario Bruiget. The Peruvian pisco sour consists of pisco, lemon or lime juice, syrup, egg white, a dash of Angostura bitters, and ice. The Chilean version is made with Chilean pisco and doesn’t contain the bitters and egg white.

Peruvians consider pisco and the pisco sour a source of pride and even celebrate special holidays dedicated to these drinks. National Pisco Day is observed on the fourth Sunday in July, and National Pisco Sour Day falls on the first Saturday of February. Pisco Sour Day was officially created in 2003 by the government of Peru.
About Diego Loret de Mola
Diego Loret de Mola is a Peruvian native and the Master Distiller and Brand Champion of Barsol Pisco.
He is widely considered America’s foremost authority on Peruvian beverages.
In 2002, Diego and his partner Carlos Ferreyros embarked in a life long journey to re-launch the pisco category around the world and pioneered their first steps in USA. They acquired Bodega San Isidro, one of the oldest distilleries in the Ica Valley to distill and bottle the finest pisco produced in the valley. The name BarSol was conceived to celebrate their intentions to introduce every BAR in the world to the ultimate pisco produced under the SOL of Ica, Peru.
More about Diego:
https://talesofthecocktail.com/people/one-mans-quest-learn-everything-about-pisco

National Pisco Sour Day

On the first Saturday in February, Peruvians celebrate National Pisco Sour Day. The holiday is dedicated to one of the most popular alcoholic cocktails that have originated from South America. Peru and Chile both claim the pisco sour as their national drink, which has made the cocktail a significant topic of Latin American pop culture.

About Barsol Pisco
http://www.barsolpisco.com/web/index.php/about-us-barsol-pisco

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