Pisco Sour Cocktail is rich, nutty, a little lemony, slightly sweet, and an absolutely appetizing liquor. It is perfect, stimulating and one of the most well-liked drinks in Chile and Peru where pisco (a colorless or yellowish-to-amber colored grape brandy) is produced in large quantity.
This well-known Peruvian cocktail is a drink typical of western South American cuisine. An amazing layer of foam on the top of the cocktail makes it more eye-catching for people around. Therefore, you do not need to garnish the Pisco Sour Cocktail. It is even better to serve it in an old-fashioned cocktail glass to give it a more traditional look.
Preparation Time: 2 to 5 minutes
Serving Size: 01
Utensils: Cocktail Shaker, Old-fashioned Cocktail Glass
- 1 ½ oz pisco
- ¾ oz lemon juice
- 1 oz simple syrup
- 3 dashes Angostura bitters
- Egg white – Albumen
- Ice Cubes
- Crushed Ice
Take a cocktail shaker and fill half of it with some crushed ice.
Pour in 1 ½ oz of pisco, ¾ oz of lemon juice, 1 oz of simple syrup and albumen of one whole egg.
Cover the cocktail shaker appropriately and shake it energetically for a few seconds until all the ingredients mix well, forming a foamy surface.
Grab an old-fashioned cocktail glass and place a few ice cubes in it.
Remove the lid of the cocktail shaker and gently strain the Pisco Sour Cocktail into the chilled old-fashioned cocktail glass.
Top the Pisco Sour Cocktail with three dashes of Angostura bitters for taste. Serve immediately.