Aguaymanto Sour Recipe: Peruvian Golden Berry Sour

Ingredients

2 oz pisco Peruvian quebranta or acholadoe.g. BarSol · Pisco Porton · Capel · Macchu Pisco · Control C
1½ oz golden berry juice or 6 to 8 fresh golden berries, muddled
¾ oz lime juice
¾ oz simple syrup gum syrup (jarabe de goma) is traditional
1 egg white
3 drop Angostura bitters on the foamBuy on Amazon →

Garnish: Angostura drops and a golden berry · Ice: Served up, no ice

Method

If using fresh berries, muddle them in the shaker first.
Add pisco, aguaymanto juice, lime juice, syrup and egg white and dry shake for 10 seconds.
Fill with ice and shake hard for 12 to 15 seconds.
Double strain into a chilled rocks glass without ice.
Let the foam settle, then place three drops of Angostura on top.

Watch it made

Aguaymanto Sour

Taste

Tart and fruity with tropical, slightly tomato-like berry notes, grape character from the pisco and a creamy, airy foam. Medium strength.

History and origin

Aguaymanto is the Peruvian name for Physalis peruviana, the golden berry or Cape gooseberry, which grows in the Andes and is widely used in Peruvian juices, jams and desserts. Fruit sours ("sours de frutas") are a popular way for Peruvian bars to show off local produce, with passion fruit, coca leaf and aguaymanto among the common flavours.

The Aguaymanto Sour follows the structure of the Pisco Sour, Peru's national cocktail: pisco, lime, sugar syrup and egg white, finished with drops of Angostura bitters on the foam. The fruit version has no known single inventor; it is one of many modern variations built on that classic template.

Bartender tips

Peruvian bars often make sours in a blender with ice, which gives an even thicker foam; blend briefly so the drink does not turn watery.
Golden berries vary in acidity: taste and adjust the lime and syrup in 5 ml steps.
Fine straining is essential if you muddle fresh berries, as the tiny seeds spoil the foam.

Variations

Pisco Sour: The classic template: pisco, lime, syrup, egg white and Angostura, without fruit.
Maracuyá Sour: The same method with passion fruit juice, one of the most popular Peruvian fruit sours.