The Pisco sour originated in Peru and uses Pisco — a grape brandy produced in Peru and Chile. Combined with lime juice, simple syrup, and an egg white, it’s a thick and foamy cocktail that’s sure to please.
Preparation Details
Prep Time: 5 mins
Cook Time: Not available
Total Time: 5 mins
Servings: 1
Ingredients
- 2 fluid ounces Pisco
- ¾ fluid ounce lime juice
- ¾ fluid ounce simple syrup
- 1 large egg white
- 1 cup ice
- 4 drops Angostura bitters
Steps
- Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Cover and shake until egg white is emulsified, 10 to 20 seconds. Add ice; cover and shake until chilled.
- Strain into a chilled Champagne coupe. Garnish with 4 drops Angostura bitters swirled with 2 straws.
