Pisco So Sour
A Peruvian classic with a hint of egg white, which gives it a velvety texture, while So Sour emphasizes the distinct character of Pisco.
Method: Shaken (Dry & Wet) / Glass: Coupette / Garnish: Lemon Zest
na 1 drink
Ingredients
- 40 ml Pisco
- 20 ml so sourBuy now instead of lime juice
- 10 ml simple syrup
- 20 ml liquid egg white
- 1 dash Amargo Chuncho Bitters
Recipe steps
- Add all ingredients to a cocktail shaker.
- Dry shake: Seal the shaker and shake vigorously without ice for about 15 seconds to emulsify the egg white.
- Wet shake: Add ice to the shaker and shake again vigorously until well-chilled (about 15-20 seconds).
- Double strain (using a Hawthorne strainer from the shaker and a fine mesh strainer over the glass) into a chilled coupette glass.
- Garnish with lemon zest.
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