3311

Pisco sour

  • serves 1
  • Easy

Try Peruvian restaurant Coya's classic cocktail, made with Peruvian brandy, fresh lime juice and egg whites, then check out some unique twists

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Try this pisco sour recipe from Peruvian restaurant Coya, then check out our amaretto sourwhisky sour and more cocktail sours.

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Ingredients

  • pisco 1615 Quebranta 50ml
  • fresh lime juice 25ml
  • organic pasteurised egg white 25ml
  • simple syrup 15ml
  • Amargo Chuncho bitters or Angostura bitters 3 drops to garnish

Method

  • Step 1

    Pour all the ingredients (pisco, fresh lime juice, egg white, syrup and bitters) in a cocktail shaker, add a scoop of ice cubes, shake vigorously for 6-8 seconds, to build froth in the drink through egg.

  • Step 2

    Strain the drink into a small tumbler and garnish with three drops of bitters poured in the centre of the drink.

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