What kind of pisco is used for Pisco Sour?
Since this is a Peruvian-style pisco sour, pisco from Peru is preferred. Pisco puro is the traditional choice (made using only the Quebranta grape), but pisco acholado (a mixture of different grape varieties) will also work nicely.
Can you get sick from Pisco Sour?
Most people who drink Pisco Sours and other drinks that contain raw egg whites will do so without ever encountering any health problems.
What are pisco sours made of?
The Peruvian pisco sour cocktail is made by mixing Peruvian pisco with Key lime juice, simple syrup, egg white, Angostura bitters (for garnish), and ice cubes.
Can you drink Pisco Sour straight?
If you’re going to drink it straight, swing for an aged Chilean pisco. Because it’s aged on wood, the flavors are more rounded, landing somewhere between a cognac and a delicate rum with a brighter, more citrusy nose. “Aged pisco rested in active wood for at least a year is excellent as a digestif,” Somoza recommends.
How long is pisco good for?
Per law, pisco bottles cannot be labeled with an age stamp (months or years), or carry a certain vintage, but as with wine, different harvests can produce different results, and Schuler does believe that a lengthier resting produces a better spirit, so he rests his pisco for a minimum of one year.
Are whiskey sours safe to drink?
The sours drinks, which contain spirits like whiskey, gin or pisco, as well as lemon juice, syrup and ice, are mixed with raw egg white. Bartenders do this to give the drink a silkier texture and a frothy head on the top. But eggs can carry salmonella bacteria, which cause unpleasant food poisoning.
Does alcohol cook egg white?
This is why saying “the alcohol ‘cooks’ the egg” is misleading. Shaking an egg in alcohol and citrus may accomplish a similar molecular result as cracking one into a warm frying pan, but the temperature doesn’t rise to levels that would kill harmful bacteria if present.
What is pisco Lablanco Quebranta?
Tasting Notes. Lablanco is one of the oldest Pisco producers in Peru. They were the first producer to introduce Mosto Verde and are considered to be one of the most highly regarded and consistent producers. Their Quebranta is of the absolute highest order. It’s intensity on the palate is unparalleled.