Recipe information
Ingredients for - Pisco Sour
1. 2 ounces Peruvian pisco -
2. 1/2 ounce lime juice -
3. 1/4 ounce lemon juice -
4. 3/4 ounce simple syrup -
5. 1 medium egg white -
6. 3 drops Amargo Chuncho or Angostura Bitters -
7. Dusting of cinnamon, for garnish -
How to cook deliciously - Pisco Sour
1. Stage
Pour ingredients into cocktail shaker: Pour the pisco, lime juice, lemon juice, simple syrup, and egg white into a cocktail shaker. Dry shake (without ice) for at least 15 seconds to fully emulsify the egg white. Shaking with the coil from a Hawthorne strainer, if you have it, will help whisk and emulsify the egg white further.
2. Stage
Add ice and shake to chill: Add ice to the shaker and vigorously shake for another 10 seconds before straining into a chilled coupe or old-fashioned glass.
3. Stage
Add a dash of bitters, garnish, and serve: Using a dropper, dot the top of the drink with three drops of bitters. Garnish with a dusting of cinnamon. Serve.
