Pisco Sour
The national drink of Peru (Chile claims it too).
LevelMedium
MethodShake
GlassCoupe
Serves1
Ingredients
- 60 mlPisco
- 30 mlLime juiceSqueeze it fresh. Bottled juice tastes flat. 1 lime gives about 25 ml.
- 20 mlSugar syrupMake it: stir equal amounts of sugar and hot water until clear. Keeps 2 weeks in the fridge.
- 1Egg whiteUse a fresh egg. Shaking it without ice first makes the foam.
Plus ice.
Bar tools
- Jigger
- Shaker
- Strainer
No bar kit? A jar with a lid works as a shaker, and 1 tablespoon is 15 ml.
How to make a Pisco Sour
- Shake everything without ice for 10 seconds to build the foam.
- Add ice and shake hard again for 10 seconds.
- Strain into a chilled glass.
Garnish: 3 drops of Angostura bitters on the foam