Cusco Sour
The Cusco Sour is a Peruvian cocktail that is a regional variation of the classic Pisco Sour. It incorporates the traditional South American spirit Pisco with the addition of a unique local ingredient: chicha morada, a Peruvian purple corn drink. This blend gives the Cusco Sour its distinctive color and a hint of sweetness, complementing the sourness of the lime and the frothiness of the shaken egg white.
Equipment
- Cocktail shaker
- Strainer
- chilled cocktail glass
Ingredients
- 2 oz Pisco
- 1 oz Chicha Morada
- 1 oz Fresh lime juice
- 3/4 oz Simple syrup
- 1 Egg white
- 1 dash Angostura bitters
- Ice cubes
Instructions
- In a cocktail shaker, combine the Pisco, chicha morada, fresh lime juice, simple syrup, and egg white.
- Add ice to the shaker until it is about halfway full.
- Shake vigorously for about 15 seconds to chill the mixture and create a frothy egg white foam.
- Strain the mixture into a chilled cocktail glass.
- Add a dash of Angostura bitters on top of the foam for garnish.
- Serve immediately.
Notes
The traditional Cusco Sour does not include ice in the serving glass, as it is meant to be enjoyed without dilution. If chicha morada is not available, it can be substituted with a mix of purple corn juice and additional simple syrup to taste.