Pisco Sour
South America's grape brandy under a cap of foam, finished with bitters on top.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| pisco | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| fresh lime juice | ¾ oz20 ml⅜ oz10 ml⅝ oz20 ml1 oz30 ml1 ⅛ oz35 ml |
| Simple Syrup | ¾ oz20 ml⅜ oz10 ml⅝ oz20 ml1 oz30 ml1 ⅛ oz35 ml |
| egg white | 1 |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
Contains raw eggRaw egg can carry salmonella. Pasteurised egg — fresh or cartoned white — works the same in a shaker and removes the risk; worth insisting on for anyone elderly or immunocompromised, and keep eggs refrigerated.
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Preparations
Simple Syrup20 minutessee method
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Dry-shake everything without ice for 15 seconds to build the foam.
- Add ice and shake again until chilled.
- Double-strain into the coupe and dot the foam with bitters.
Mixology by Whiphttps://mixologybywhip.com/recipes/pisco-sour
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