This signature drink of Peru has a delicate tart and earthy flavor.
· 3 ounces pisco (see note)
· 1 ounce fresh-squeezed lime juice
· 3/4-ounce simple syrup (see note)
· 1 fresh egg white
· 1 dash Angostura or Amargo bitters
1. Combine pisco, lime, simple syrup, and egg white in a cocktail shaker without ice and seal. Shake vigorously until egg white is foamy, about 10 seconds. Add ice to shaker and shake again very hard until well-chilled, about 10 seconds. Strain into chilled cocktail glass; dash bitters atop the egg-white foam.
2. For simple syrup: In a jar, combine 1 cup water with 1 cup superfine sugar. Seal jar and shake until sugar is completely dissolved. Keep remainder refrigerated.
Note: Many recipes for pisco sours call for 2, not 3, ounces of pisco. This recipe is based on stronger versions served in Lima, Peru, which typically were made with 3 ounces. Feel free to scale back to 2 ounces.
Source: “Pisco Sour”. Recipe. www.seriouseats.com. N.p. 11 Feb. 2019. Web. 2 Nov. 2022.
By Recipe Contributor
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