Ingredients
- 2 jiggers pisco*
- 1 teaspoon superfine sugar
- 1 teaspoon powdered egg whites
- 1 tablespoon freshly squeezed lemon juice
- Crushed ice
Directions
*Cook's Note: Pisco is a South American brandy.
Shake all ingredients in a cocktail shaker to thoroughly incorporate the egg whites. Strain the mixture into 2 cocktail glasses. When you pour the drink into glasses, a white foam should form on the top.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By krausbrew_798670
Santa Fe, NM
on October 24, 2005
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This is a good approximation of the real thing. One serious omission is the three drops of Angostura bitters added at the very end. Having lived and worked in Peru, I never had one made without it. They also used the juice from limon acido, similar to Mexican limes or Key limes, but lemon juice is typically easier to get and more consistent. In Peru, they also use raw egg white, but due to health concerns, I'd stick to the powdered ones. Now for some Lime?o ceviche!
By mrcoron_3844539
Duluth, GA
on September 23, 2005
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Great taste i tried it with Ocucaje Pisco from Ica Peru the best of the best
By mmgoicochea_1858582
lima
on January 12, 2005
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a pisco sour is very delicious, and is better if you buy a peruvian pisco ...
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