Mango Pisco Sour

Another brilliant cocktail from South America is the refreshing and refined Pisco Sour. This fruity twist on the original recipe is sure to be a summertime favourite.

This drink dates back to the early 1920s, with the story being it was created by a Mormon man named Victor Vaughen Morris. He left Salt Lake City in Utah for Lima in Peru, where he opened the popular Morris Bar. This is where the celebrated cocktail was born while Morris was experimenting with the locally-produced spirit. Ernest Hemmingway and John Wayne are both said to have been fans of this drink.

Serves 1

Ingredients: 

50ml pisco

25ml Monin mango syrup

25ml lime juice

25ml egg white

Angostura bitters (for garnish)

Equipment:

Jigger, Boston tin, hawthorn strainer and fine mesh strainer, and serve in a Nick and Nora glass. (We used the Refine Nick and Nora gold rim glass by Utopia.)

Method:

In your Boston tin, add (in this order) the egg white, Monin mango syrup, lime, and the pisco. 

Detach the spring from the hawthorn strainer and place into the Bostin tin as well. Shake hard for 5 seconds.

Next, open the tin and remove the spring. Add ice and then shake as normal.

Use the hawthorn strainer (spring back in place now) and the fine mesh strainer to double straing into a chilled Nick and Nora glass.

Add 3 drops of Angostura bitters on top to garnish.

If you want to transport your customers to the sunny coasts of Peru, a pisco sour is the perfect way to do it!

Recipe by Gamaal Serugo-Lugo.