Pisco Sour

By á-460

Both Peru and Chile lay claim to this drinks creation. This version goes the Peruvian route, with its use of simple syrup and bitters.

Ingredients

• 2 ounces BarSol Pisco
• 3/4 ounce simple syrup (1:1 ratio)
• 1/2 ounce fresh lemon juice
• 1/2 ounce fresh lime juice
• 1 small egg white
• Ice
• Angostura bitters

Preparation

Step 1

In a cocktail shaker, combine the pisco, simple syrup, lemon juice, lime juice and egg white. Dry-shake to emulsify the egg white. Fill the shaker with ice and shake again, then strain into a chilled coupe. Top with a few drops of bitters and use a straw to create a swirling pattern. Serve.