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Valentine's Menu 2022: Pisco sour

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Valentine's Menu 2022: Pisco sour

You can juice the limes and make the sugar syrup a day ahead or use elderflower cordial as a short-cut.

For the full Valentine's Day menu, head to the links below:

Charred Sweet Corn, Tomato, Red Onion, Coriander and Chilli Salsa

Peruvian-inspired Grilled Bavette Steak with Chimichurri Sauce


Soft Corn Tacos

Chocolate Mousse


For the sugar syrup
200g caster sugar
100ml water

For the Pisco Sour
50ml Pisco quebranta (such as Barsol, 1615, LaCaravedo)
40ml lime juice (3-4 limes approx)
40ml sugar syrup (recipe below) or use elderflower cordial
1 free-range egg white
2 Ice cubes + extra for serving
2 or 3 drops of angostura bitters (optional)


For the sugar syurp

  1. Place the water and sugar into a small pan. Place on a gentle heat stirring occasionally to help dissolve the sugar. Don’t let the water boil until the sugar has completely dissolved.
  2. Boil for two minutes without stirring. Check the consistency of the sugar syrup on a spoon. The syrup should feel ‘greasy’ when rubbed between your fingers, with a glossy viscosity to it. If it feels a little watery still, place back on the heat to boil for a further minute before checking again.
  3. Let the syrup cool completely.
  4. Store in a clean bottle or jam jar in the fridge until ready to use.

For the Pisco Sour

  1. Chill glasses in the fridge for 15 minutes filled with ice water.
  2. In a small blender or cocktail shaker add all the ingredients, including the 2 ice cubes. Blend it all for 2 minutes (or shake vigorously) then pour into the ice cold glasses.
  3. Add drops of angostura bitters (if using).

Note The syrup will keep for two weeks in the fridge.

Author: Leiths Teachers


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