The Pisco sour originated in Peru and uses Piscoa grape brandy produced in Peru and Chile Combined with lime juice simple syrup and an egg white its a thick and foamy drink thats sure to please
Prep Time
1
Dificult
Medium
Servings
1 cocktail
Ingredients
Instructions
Combine Pisco
lime juice
simple syrup
and egg white in a cocktail shaker. Cover and shake for 10 to 20 seconds to emulsify the egg white. Add ice; cover and shake until chilled.
Strain into chilled Champagne coupe. Garnish with 4 drops Angostura Bitters swirled with two straws.
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Editor's Note:
This recipe contains raw egg. We recommend that pregnant women
young children
the elderly
and the infirm do not consume raw egg. Learn more about egg safety from our article