Pisco Sour Cocktail
Classic Peruvian cocktail made in minutes with Peruvian Pisco brandy, simple syrup, lime juice and egg whites. Whip it up with an immersible blender until it's all foamy, and finish with a dash of bitters.
Servings: 4 people
Calories: 110kcal
Equipment
Ingredients
- 5 oz Pisco brandy, chilled I used Mosto Verde
- 2 oz lime juice, chilled
- 2 oz simple syrup, chilled essentially 1 cup water + 1 cup sugar heated until sugar melts into the water
- 2 large egg whites
- 1 drop Angostura bitters
Instructions
- Place the Pisco brandy in the freezer for at least 2 hours to chill.
- Place the lime juice and simple sugar in the refrigerator for at least 2 hours to chill.
- Combine the Pisco, lime juice, simple syrup and egg whites into the deep cup that comes with a hand blender. Blend on high for 15 seconds.
- Pour into glasses, spooning the fluffy egg whites on top of each glass.
- Finish with a drop of Angostura bitters, or use up to 3 drops according to preference. Drag the point of a knife through the drops to create a swirl. Serve cold with a slice of lime or key lime, if available.
Nutrition
Calories: 110kcal