Pisco Sour
The authentic recipe for a Peruvian Pisco Sour. A velvety mix of Pisco, lime juice, simple syrup, and egg white.
Strengthmedium
GlassTumbler or Coupe
BasePisco
GarnishA few drops of Angostura bitters
Description
The Pisco Sour is the national cocktail of Peru and a jewel of South American bar culture. This sour cocktail is based on Pisco, a grape brandy that gives it a unique, slightly floral aroma. The combination with the zesty acidity of lime juice, the sweetness of simple syrup, and egg white for a luxurious, silky foam head is perfectly balanced. The characteristic drops of Angostura bitters on the foam not only provide a beautiful appearance but also a spicy aroma with every sip.
Preparation
- Add all ingredients except the bitters to a cocktail shaker.
- Perform a "Dry Shake": shake vigorously without ice for 15 seconds to froth the egg white.
- Fill the shaker with ice and shake again very vigorously until ice-cold ("Wet Shake").
- Strain the contents into a pre-chilled tumbler or coupe.
- Wait a moment for the foam to settle.
- Carefully place three drops of Angostura bitters onto the center of the foam.
