Pisco Sour
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Learn more →Ingredients
2 servings
For the simple syrup
- ½ cup granulated sugar
- ½ cup water
For the cocktail
- 6 oz pisco (preferably quebranta or acholado)
- 2 oz fresh lime juice (from about 3 limes)
- 1 oz simple syrup
- 1 pasteurized egg white
- 1 cup ice cubes
For serving
- 4–6 drops angostura bitters
Instructions
- 1
Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from heat and let cool to room temperature. You will have about 3/4 cup simple syrup; store any extra in a sealed jar in the refrigerator for up to 2 weeks.
- 2
Combine the pisco, lime juice, simple syrup, and pasteurized egg white in a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds until the mixture is foamy and slightly opaque — this dry shake builds the froth.
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