The Pisco Sour

This version of a classic South American cocktail was created by Eben Freeman, bartender of the Tailor restaurant in New York City.


1/2 cup (4 ounces) Pisco

4 tablespoons (2 ounces) fresh lime juice

1 tablespoon (1/2 ounce) simple syrup

1 large egg white

1 cup ice cubes

Dash (3 drops) Angostura or Peruvian Bitters

In a large cocktail shaker, combine Pisco, lime juice, simple syrup and egg white.  Shake vigorously for 25 seconds.  Add ice and shake vigorously again.  Strain into coupe glass and dot with three drops on top of the froth.  If desired, drag a toothpick through the dots to create patterns such as hearts and squiggles.  Enjoy!

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