Pisco Sour

2 oz Pisco
1 oz Lime juice (or lemon)
12 oz Simple syrup
12 oz Egg white
4 dr Bitters, Angostura (as garnish)
Shake without ice, then add ice and shake again until frothy. Strain into chilled flute. Garish with drops of bitters.
Both Chile and Peru claim this as their drink. The South American "Limon" is closer to the North American lime.
Pisco Sour
2007 Creative Commons, Dtarazona, Wikipedia
From other users
  • Can increase simple to 3/4 or 1 oz for those with sweeter taste — ☆☆☆☆
  • It has been suggested that I should make this with a teaspoon of superfine raw sugar in place of the simple syrup, and a meyer lemon or a key lime. It sounds interesting. — ☆☆☆
  • Spring Break — ☆☆☆
  • Increase syrup a bit — ☆☆☆☆☆
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1 Comment

Cocktailian's picture

in Peru they always add a

in Peru they always add a dash of cinnamon after pouring--it really brings out the spicier notes in the Pisco