My sister took a trip to Chile recently and, knowing that I'm an amateur bartender, she brought me a bottle of Pisco, which was a great addition to my little home bar.
Pisco is very typical in Chile and Peru and it's also the main ingredient on the famous cocktail Pisco Sour. I haven't had one in a long time so I really appreciated getting this bottle.
The Pisco Sour is very easy to make. All you need is:
Put the ingredients in a shaker but DO NOT ADD ICE. This drink uses a technique called "Dry Shaking", which consists on shaking the drink without ice first then, adding ice and shaking again to chill it.
So shake first, without any ice in the shaker, crack it open, add ice and shake it until chilled.
That's it!
You can garnish with a couple of drops of Angostura bitters if you want and I've seen some people adding cinnamon powder as well. I just went with the Angostura here.
It's a very creamy and refreshing cocktail! Give it a try if you can!
