The national cocktail of Peru and Chile - Pisco Sour is sweet, lemony, and earthy. This Peruvian classic pairs perfectly with some ceviche. The secret to the delicious foamy top is shaking vigorously.
Total Time
10min
5.0
4 Ratings
Author: El Bodegón Shanghai
Servings:
1
Ingredients
•
2
fl oz
Pisco
•
1.5
fl oz
Lime Juice
, freshly squeezed
•
1.5
fl oz
Simple Syrup
•
1
Eggland's Best Classic Egg
•
to taste
Angostura Bitters
Cooking Instructions
1.
Fill a glass with ice and set aside. Prepare and measure the Lime Juice (1.5 fl oz).
2.
In a shaker, combine the lime juice, Simple Syrup (1.5 fl oz) and Pisco (2 fl oz).
3.
Separate the Eggland's Best Classic Egg (1) white from the egg yolk. Transfer the egg white into the shaker.
4.
Fill the shaker with ice and shake sharply for about 15 seconds.
5.
Discard the ice inside the glass that was set aside and prepare your strainer.
6.
Double strain into the glass.
7.
Top with three drops of Angostura Bitters (to taste). Serve immediately with ceviche and enjoy! Salud!
Nutrition Per Serving
CALORIES
294
FAT
4.7 g
PROTEIN
6.3 g
CARBS
24.8 g
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