Try this pisco sour recipe from Peruvian restaurant Coya, then check out our whisky sour recipe.
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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
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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.
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Step 2
Strain the drink into a small tumbler and garnish with three drops of bitters poured in the centre of the drink.
