Pisco Sour

The Pisco Sour is a silky, frothy South American classic of pisco, fresh lime, sugar and egg white, finished with drops of bitters.

Ingredients

• 50ml pisco
• 25ml fresh lime juice
• 20ml sugar syrup
• 1 egg white (or 20ml aquafaba)
• 3 drops Angostura bitters
• Ice

Method

1. Dry shake: Add the pisco, lime juice, syrup and egg white to a shaker without ice and shake hard for 15 seconds to build the foam.
2. Shake with ice: Add ice and shake again for 10 seconds.
3. Strain: Double strain into a chilled coupe or rocks glass.
4. Finish: Shake a few drops of bitters onto the foam.

Tips for the Perfect Pisco Sour

• Use fresh eggs, or swap in aquafaba (chickpea water) for a vegan version.
• Pisco is a grape brandy made in Peru and Chile; both countries claim the drink.
• The bitters are there for aroma as much as flavour, so don't skip them.

A Bit of History

The Pisco Sour is closely linked to the Morris Bar in Lima, Peru, where it was popularised in the 1920s. Peru now celebrates National Pisco Sour Day each February.

Please drink responsibly. Know your limits, and never drink and drive.