Pisco Sour

Total Time:
40 min
Prep:
5 min
Inactive:
30 min
Cook:
5 min

Yield:
1 serving
Level:
Easy

CATEGORIES
Ingredients
  • Simple Syrup:
  • 1 cup sugar
  • Pisco Sour:
  • 2 cups ice
  • 2 ounces pisco (Peruvian or Chilean brandy)
  • 3/4 ounce fresh lemon juice (1 1/2 tablespoons)
  • 1 large egg white
  • Bitters, for garnish
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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    This recipe is featured in:

    Summer Drinks & Cocktail Recipes