Pisco Sour

The Pisco Sour, a Whiskey Sour variation, was invented by Victor Morris in Lima, Peru, in the early 1900s. He likely used lime juice, but most Pisco Sours today use lemon. Shaking the drink first without ice (a.k.a. dry-shaking) emulsifies the egg white and gives the drink an airy texture.

  • Servings: makes 1 drink

Ingredients

  • 1 1/2 ounces pisco
  • 1 ounce fresh lemon juice
  • 1 ounce simple syrup
  • 1 large egg white
  • Ice
  • 3 drops of Angostura bitters, for garnish

How to make this recipe

  1. In a shaker, combine the pisco, lemon juice, simple syrup and egg white; shake well. Add ice; shake again. <a href="http://www.foodandwine.com/articles/cocktail-basics-techniques#doublestr... title="Cocktail Technique: Fine-Straining a Drink">Fine-strain</a> into a chilled wineglass; dot with the bitters.

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