Classic Peruvian Pisco Sour Cocktail Recipe
Classic Peruvian Pisco Sour cocktail with Pisco brandy, fresh lime juice, simple syrup, and frothy egg white foam.
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Learn how to make the classic Peruvian Pisco Sour cocktail with fresh lime juice, Pisco brandy, and frothy egg white foam. Easy and refreshing!
Recipe Details
Prep time
5m
Cook time
0s
Rest time
0s
Total time
5m
Prep time
5m
Cook time
0s
Rest time
0s
Total time
5m
Ingredients
Servings:
1
1
- 60 ml Pisco brandy
- 30 ml fresh lime juice
- 20 ml simple syrup (sugar and water)
- 1 piece egg white (large)
- 2 teaspoon Angostura bitters
- 5 piece ice cubes
Origins Latin America
Instructions
- Add 60 ml of Pisco brandy into a cocktail shaker.
- For 30 ml of fresh lime juice into the shaker.
- Add 20 ml of simple syrup to the shaker.
- Separate one large egg white and add it to the shaker.
- Add 5 ice cubes into the shaker.
- Close the shaker tightly and shake vigorously for about 15 seconds to mix and chill the ingredients.
- Strain the mixture into a chilled cocktail glass without ice.
- Add 2 teaspoons of Angostura bitters on top of the foam for garnish.
Tips
- Use fresh lime juice for the best flavor.
- Shake vigorously to create a frothy foam from the egg white.
- Serve immediately to enjoy the cocktail at its best.
- If concerned about raw egg white, use pasteurized egg white.
Serving Suggestions
- light appetizers
- seafood dishes
- cheese platter
Enjoy this classic Peruvian Pisco Sour cocktail chilled with its refreshing citrus and frothy texture for a perfect drink experience.
Nutrition Facts
Estimated values per 100g.
- Fiber (g): 0
- Sodium (g): 0.01
- Sugar (g): 10
- Fat (g): 0
- Carbohydrates (g): 10
- Protein (g): 1
- Calories: 150
- Cholesterol (g): 0.1
- Saturated Fat (g): 0
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