Pisco Sour

Cocktail recipe

1 Cocktail PT2M PT2M Make me a Cocktail cocktail, Lemon Juice, Sugar Syrup, Angostura Bitter, Egg white, Pisco Pisco Sour cocktail

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#1 / 4 in Pisco Cocktails
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#182 / 364 in Lemon Juice Cocktails
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#86 / 217 in Sugar Syrup Cocktails
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#71 / 166 in Angostura Bitter Cocktails
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#21 / 60 in Egg white Cocktails

Although the preparation of pisco-based mixed beverages possibly dates back to the 1700s, historians and drink experts agree that the cocktail as it is known today was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris. - Wikipedia

Glass

Lowball glass

5 Ingredients

1 oz Lemon Juice1 oz Lemon Juice3 cl Lemon Juice30 ml Lemon Juice1 oz Lemon Juice1 oz Lemon Juice
½ oz Sugar Syrup½ oz Sugar Syrup1.5 cl Sugar Syrup15 ml Sugar Syrup½ oz Sugar Syrup0.5 oz Sugar Syrup
1-2 dash Angostura Bitter1-2 dash Angostura Bitter1 cl Angostura Bitter1 ml Angostura Bitter1-2 dash Angostura Bitter1 oz Angostura Bitter
1 oz Egg white1 oz Egg white3 cl Egg white30 ml Egg white1 oz Egg white1 oz Egg white
2 oz Pisco2 oz Pisco6 cl Pisco60 ml Pisco2 oz Pisco2 oz Pisco

Method

Shake all the ingredients except the bitters in a cocktail shaker with ice. Shake until the outside of the shaker becomes frosted then strain into a lowball glass. Dash a couple of dashes of Angostura bitters over the top and serve.