The Pisco Sour is a cocktail from the Sour family. The basic spirit is pisco, a grape brandy named after the city of Pisco in Peru, which is produced in two varieties in Peru and Chile. The origin of the Pisco Sour is disputed between these countries.
- 60 ml/ 2 oz. Pisco
- 30 ml/ 1 oz. lemon juice
- 20 ml/ ⅔ oz. simple syrup
- 1 raw egg white
- Add all ingredients into a shaker with ice.
- Shake and strain into a chilled glass.
- Put few dashes of Angosture bitters on top as an aromatic garnish.
For the Pisco Sour you only need the white part of the egg. But don’t throw away the yolks. You can then use the egg yolk for the Präirie Oyster.