Pisco Sour Day

Every year in the first Saturday of February, Peruvians celebrate their national cocktail, Pisco Sour. Many events are held during those days that gather prominent barmen/barwomen, and producers of pisco, the Peruvian brandy. Additionally, chefs offer their culinary art where pisco is one of the main ingredients. Peruvians and tourists enjoy Pisco Sour and Peru’s gourmet foods, surrounded by the sounds and colors of traditional music and dances around the country. In many cities, the Pisco Sour Day has grown to three days of joyful celebration, such as in the summer resorts south of Lima where the event includes Marinera Dances and Peruvian Paso Horse exhibitions.

If you are lucky to have a bottle of the Peruvian brandy, you may want to try making Pisco Sour at home, just follow this recipe:

INGREDIENTS:
4 ice cubes
2 oz. of Pisco
½ oz. of sugar syrup
¼ oz. of lime juice
1 egg white

METHOD: Shake in a cocktail shaker, and then serve in a cocktail glass without the ice.

GARNISHMENT: 2 drops of Angostura Aromatic Bitter.
NOTE: You may want to try a combination that will result in a dryer Pisco Sour by changing the amount of lime juice to ½ oz. and the syrup to ¼ oz.

http://www.elpiscoesdelperu.com/web/index.php?ver_opt=det_noticia&id=43
http://elcomercio.pe/noticia/406176/pisco-sour-ya-tiene-cancion
http://www.forosperu.net/showthread.php?t=2324