Place the Pisco, lime juice, sugar syrup, egg white and ice cubes in a shaker. Shake for 8-10 seconds. Pour the cocktail into a chilled glass and add 3 drops of Bitters.
A Pisco Sour goes very well with, among other things, “Pulpo al Olivo” (octopus with olives), a recipe by the Dutch-Peruvian Katinka Lansink Dodero. She is the author of Mi Casa Peru, a cookbook containing eighty Peruvian recipes.
100 g pitted and drained Kalamata olives
1 clove of fresh garlic
100 ml peanut oil
1 tbsp. lime
75 g Greek yoghurt, 10% fat
6 tbsp. single cream
4 tbsp unsweetened condensed milk
1/2 tbsp. Dijon mustard
200 g pre-cooked octopus tentacles
Blend all the ingredients except the tentacles with an immersion blender to obtain a sauce with the consistency of mayonnaise. Rinse the octopus well and dry it with paper towels. Grill the octopus for 10 minutes in a dry frying pan so that the tentacles become crispy. You can also do this on a barbecue: the charcoal gives it even more flavour. Arrange the tentacles on a plate, drizzle with the olive sauce and serve with extra sauce on the side as a dip.
