Recipe courtesy of Jonathan Pogash
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Pisco Sour
Total:
40 min
Prep:
5 min
Inactive:
30 min
Cook:
5 min
Yield:
1 serving
Level:
Easy
Total:
40 min
Prep:
5 min
Inactive:
30 min
Cook:
5 min
Yield:
1 serving
Level:
Easy

Ingredients

Simple Syrup: 
Pisco Sour:

Directions

For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks. 

For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white. Shake very well, and then strain into a tall champagne flute. Garnish with 3 drops of bitters.

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