Cocktail Cabin
Pisco Sour
Pisco, lime and egg white, with bitters drawn on the foam.
Batch (12 drinks) - 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
- 720 ml Pisco - A Peruvian pisco - the aromatic, unaged sort
- 360 ml Lemon juice - Fresh, and in Peru it is often lime - either is very good
- 240 ml Simple syrup
- 12 egg whites Egg white - What gives it the famous head of foam (optional)
- 36 dashes Angostura bitters - Amargo Chuncho is the Peruvian one; Angostura is the honest stand-in
Batch (12 drinks) - about 1.32 l of measured ingredients, before ice and dilution.
Timings and per-glass steps are written for one drink and are not scaled. A full jug takes longer to chill, so stir or shake until it is properly cold rather than by the clock, and pour over fresh ice one glass at a time.
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.