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Pisco Sour
With roots in both Chile and Peru, this classic cocktail features a technique called a dry shake. Learn how to make it with this pisco sour recipe.
👥 1 Servings⏱️ Prep & Cook: 2 min🔥 Cook: 2 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
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📝 Preparation Steps
1
Combine 1 large egg white, 1 oz. simple syrup, 1 oz. fresh lemon or lime juice, and 2 oz. pisco in a large cocktail shaker. Seal and shake vigorously without ice for ⏱️ 30 seconds to emulsify egg white. Unseal shaker, add ice, and shake vigorously again until shaker is well chilled. Strain into a chilled coupe or old-fashioned glass without ice. Dot the froth with 3 drops or more Angostura bitters. Editor’s note: This recipe is adapted from one first printed in the January 2001 issue of ‘Gourmet.’ Head this way for more of our favorite summer drinks →
. fresh lemon or lime juice1 oz. pisco2 ozAngostura bitters
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