Friday, 5 July 2013

Friday Cocktail: Pisco Sour

On Monday I told you all about pisco, the Peruvian/Chilean grape brandy that is so delicious you simply have to grab yourself a bottle right now. It's available in the UK more widely than ever now, and is something I believe everyone should have in their drinks cabinet.

I've spent the week trying out different versions of pisco sour recipes (what a tough job), but this one is based on the more traditional ingredients - a lot of people use lemon or leave out the bitters, but these recipes just miss the mark for me.

 I think has the perfect balance between zingy lime and soft, fluffy sweetness from the syrup and egg white, both of which really compliment the fruity pisco.

Pisco Sour (serves one)


  • 3 shots pisco
  • 1 shot fresh lime juice
  • 1 shot simple syrup
  • 1 egg white
  • Dash angostura bitters

Shake it!

1. Put everything except the bitters into a cocktail shaker, and add a couple of ice cubes. Give it a good, vigorous shake for 10-20 seconds, or until the egg whites are nice and fluffy.
2. Remove the ice cubes, then strain the liquid into a pretty tumbler or old-fashioned glass.
3. Sprinkle the drops of bitters over the top so they make a pretty pattern in the egg whites.

With thanks to Cathrine Lindblom for the photograph.

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