How to make a PISCO SOUR Cocktail | Iconic Pisco Cocktail

Grab a shaker.

Add 3/4 oz of fresh lime juice to the shaker.

Add 3/4 oz of simple syrup to the shaker.

Add 2 oz of pisco to the shaker.

Crack an egg and add only the egg white to the shaker, avoiding the yolk.

Perform a dry shake (shake without ice) for about 20 seconds to froth the egg white and mix the ingredients.

Open the shaker and check for frothiness; it should be super frothy.

Add a couple of pebbles of ice to the shaker (about 5-6 large cubes or 10 smaller ones).

Seal the shaker and shake again for about 20 seconds to ensure the egg is fully emulsified.

Open the shaker and double strain the mixture into a coupe glass using both a fine strainer and a Hawthorne strainer.

Let the froth settle a bit in the glass.

Using an eyedropper, add aromatic bitters on top of the froth for aroma and decoration.

Use a toothpick to create designs (like hearts) on the frothy top.

Equipment Needed

Allergens