Cocktail Cabin
Pisco Sour
Pisco, lime and egg white, with bitters drawn on the foam.
Single drink - measured in Millilitres (UK)
SinglePitcher (6)Batch (12)
Back to the recipe
Only this sheet prints - the size above is what it is set to.
Ingredients
- 60 ml Pisco - A Peruvian pisco - the aromatic, unaged sort
- 30 ml Lemon juice - Fresh, and in Peru it is often lime - either is very good
- 20 ml Simple syrup
- 1 egg white Egg white - What gives it the famous head of foam (optional)
- 3 dashes Angostura bitters - Amargo Chuncho is the Peruvian one; Angostura is the honest stand-in
Quick version
- Dry-shake everything, shake again with ice, strain and dot bitters on the foam.
Method
- Put the pisco, lemon juice, syrup and egg white in a shaker without ice and shake hard for ten seconds - this is the trick that makes the foam.
- Add ice and shake again, hard, until the tin is properly cold.
- Strain into a chilled goblet, letting the foam settle on top.
- Shake three dashes of bitters onto the foam, or draw a little pattern with a skewer if you are feeling pleased with yourself.