It’s Pisco Sour Day and what better way to celebrate than with a creatively crafted take on the classic cocktail. Traditionally made with pisco, lemon juice, simple syrup and egg white, below are 6 Pisco El Gobernador variations concocted by some of the very best bar talent from around New York City.
Drink up, and enjoy!
Safe Haven
from Sanctuary Hotel’s Elda de Villa
- 2 oz. El Gobernador
- .5 oz. Elderflower liquor
- 1 oz. Strawberry purée
- .75 oz. lime juice
- .5 oz. simple syrup
- 5 dashes Aztec chocolate bitters
Shake and serve up. Garnish with mint and a flower.
PPP
from Ousia’s John Livanos
- 2 oz. El Gobernador
- .5 oz. Pomegranate syrup
- 1 oz. pineapple juice
- .5oz lemon juice
Shake and serve up. Garnish with pink peppercorns.
Pisco Sour, Sixty Thompson Style
from Bistrot Leo – 60 Thompson hotel’s Fausto Fernandez
- 1.75 oz El gobernador Pisco
- .75 oz simple syrup
- .5 oz fresh lime juice
- .75 oz fresh grapefriut juice
- .5 oz of white eggs
Dry shake for 15 seconds add ice and shake for another 15 served in a chilled coupe garnish with 3 drops of Angostura bitters.
Apricot Pisco Sour
from Saxon and Parole’s Maxime Belfand
- 2 oz. El Gobernador
- .25 oz. lemon grass honey
- .75 oz. apricot purée
- .75 oz. lemon juice
- 1 egg white
Dry shake, regular shake, serve up with a lemon zest discard. Garnish with bee pollen.
Dusk Til Dawn
from Alan Wither at The Modern
- Pinch of salt
- .75 oz. chicha morada*
- .75 oz. lemon juice
- .25 oz. creme violet
- .75 oz. old duff genever
- 1 oz. El Gobernador pisco
- 1 egg white
Dry shake, wet shake, pour into coupe and garnish with a pinch of ground black pepper.
*Chicha Morada
- 1 lb dry blue corn
- 1 whole pineapple skins only
- 2 red apples
- 1 cinnamon stick
- 10 cloves
- 4liter water
Put all the ingredients in a pot, med heat, simmer for 1 hour, remove from heat, run through a chinoise, mesure the weight, put the liquid back in pot, add equal parts of white sugar.
Principio Fresco
from Leyenda’s Amanda Elder
- 1 oz. beet infused El Gobernador Chilean Pisco
- 1 oz. Peruvian Pisco
- .25 oz. maraschino
- .25 oz. honey syrup
- .25 oz. orgeat
- .75 oz. lemon juice
- 1 tsp bitter
- .5 oz. egg white
Dry shake, shake with ice and strain into coupe. Garnish with matcha tea powder.
For more info on Pisco El Gobernador, visit www.torres.es/en/spirits/pisco-el-gobernador.
Drink responsibly.
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