{"id":7518,"date":"2017-02-03T10:34:51","date_gmt":"2017-02-03T10:34:51","guid":{"rendered":"https:\/\/www.trafalgar.com\/real-word\/?p=7518"},"modified":"2022-10-06T16:33:47","modified_gmt":"2022-10-06T15:33:47","slug":"pisco-sour-day-make-perfect-pisco-sour","status":"publish","type":"post","link":"https:\/\/www.trafalgar.com\/real-word\/pisco-sour-day-make-perfect-pisco-sour\/","title":{"rendered":"Here’s how to make the perfect Pisco Sour"},"content":{"rendered":"

First celebrated in 1999, Pisco Sour Day is a jubilant and joyful homage to Peru’s favourite national drink. Made by mixing Peruvian pisco (an unaged brandy) with lime juice, simple syrup, egg white and bitters, this quintessential tipple is a must-try on any trip to South America.<\/p>\n

Watch how you go, however. Pisco Sours are strong (or \u201chigh proof\u201d, as they say in the trade). Enjoyed as far back as the 1500s, this potent cocktail was once considered the ideal refreshment to replace expensive alcoholic imports from Europe.<\/p>\n

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Now sold throughout Peru at market stalls, bars, restaurants and festivals, look out for little ingenious twists, from a switch in juices to a play on the flavour of the simple syrup. To keep thing classic, however, we’ve sourced the best original recipe from LimaEasy<\/a>, so you can make the perfect Pisco Sour at home:<\/p>\n