Pisco and its Contests "Pisco Sour"

After evaluating the first part, the bartender presents the cocktail in a "kero" glass. It's important to note that sometimes glasses or cups such as those used for whisky are also valid. Another important aspect to evaluate is how the cocktail will look on a table: its presence, elegance, and whether it invites people to try it. The first thing to notice is its whitish color, which lightens over time as the ingredients are mixed. The egg white and shaker play an important role here. The foam should not be thicker than the width of our index finger. The drops of Angostura bitters should be visible. On aromas, you can perceive the mixture of Pisco, bitter from the Angostura, the "sour" of the gum syrup & lemon. It gives off memories of citrus peels or lemon zest. The entrance is gentle, as the foam fills our mouth, highlighting its freshness. Once again, you should be able to perceive the combination of ingredients: Pisco, citrus, and sweetness ("sour"). Generally, fruity aromas predominate in our memory because they are associated with citrus peels. Depending on how it has been made, the balance between these two ingredients - sweetness and citrus - is our indicator. The less sweetness, the more dryness and astringency.