A classic tangy-sweet Peruvian cocktail made with pisco, simple syrup, lime juice, and egg white and garnished with a few dashes of bitters.
- 2 ounces pisco
- 2 ounces simple syrup
- 1 ounce lime juice
- 1 egg white
- Angostura bitters, for garnish
- In a cocktail shaker, shake the pisco, simple syrup, lime juice and egg white together for about 15 seconds to foam the egg white.
- Add ice to the shaker and shake again for about 30 seconds. Strain cocktail into a glass, allowing foam to collect at the top. Sprinkle foam with 3 to 4 dashes of bitters.
- To make simple sugar, heat equal parts sugar and water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Let cool completely before using.
Keywords: pisco sour, pisco sour cocktail, how to make a pisco sour