How to make pisco sour by Miguel at Palacio del Inka, a Luxury Collection Hotel, Cusco

Start with a double shot of Pisco, about 4 oz total.

Use 2 oz of fresh lemon juice from small green lemons.

Add 2 oz of simple syrup, which is sugar mixed with water.

Add a little splash of egg white for texture.

Use a shaker with ice to mix the ingredients, but the creator prefers a machine instead of shaking by hand.

Pour all ingredients into the machine without ice, as they don't want any water from melted ice.

Blend the mixture for 2 to 4 seconds.

Prepare a glass with ice, but do not crush the ice.

Pour the blended mixture over the ice in the glass.

Serve the Pisco Sour without crushing the ice, just refreshing it.

Use a traditional glass for serving, mentioning its historical significance.

Garnish with three drops of bitters on top, but the creator does not use the drops in their bar.

Create a decorative 'L' with the bitters on top of the drink.

Equipment Needed

Dietary

Allergens