Pisco sour

Pisco sour

By Martin Morales
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(3 ratings)
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Prep: 5 mins No cook

Easy

Serves 2

Martin Morales' recipe for this classic Peruvian cocktail is deliciously sweet and sour, with grape brandy and lime juice

Nutrition and extra info

Nutrition: per cocktail

  • kcal116
  • fat0g
  • saturates0g
  • carbs14g
  • sugars13g
  • fibre0g
  • protein2g
  • salt0.1g
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Ingredients

  • 50ml Pisco
  • 50ml lime juice
  • 50ml sugar syrup
  • 1 egg white
  • large handful of ice
  • few drops of Angostura bitters
  • lime slices, to serve (optional)
    Lime

    Lime

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    The same shape, but smaller than…

Method

  1. Pour the Pisco, lime juice and sugar syrup into a cocktail shaker or blender with the egg white and add a large handful of ice. Shake vigorously for 30 secs or blend for 10 secs, then strain into 2 glasses. Add a few drops of Angostura bitters to the top of each cocktail, garnish with a lime slice and serve.

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Comments, questions and tips

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Cristian Tobă's picture
Cristian Tobă
12th Apr, 2019
1.05
Uhm, what the hell is this recipe? Pisco Sour recipe: 50ml Pisco, 15ml lime, 10ml Lemon, 10ml sugar syrup (2:1 - sugar to water) Egg white, 2 dashes Amargo Chuncho Bitters (or Peruvian bitters as they are known). Put everything in a shaker (you're not making a meringue) Dry shake, wet shake, fine strain and you're done. Enjoy
Josav5
26th Jul, 2017
2.05
This is a great drink but the recipe is TOO, TOO SWEET! And I have a sweet tooth as well, so that's quite something coming from me. I would recommend putting half the amount of sugar in than is recommended here. Everything else is fine. Some recipes recommend blending with ice, but that's really a no-no in my book and much better done by shaking it. Apart from easy on the syrup - it was yummy!
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