Peru and Chile fiercely contest the origin of this drink, but I was first introduced to it during my visit to Peru in 2014. Pisco, a brandy produced from distilled fermented grapes in the winemaking regions of Chile and Peru, is at the base of this drink. This recipe uses an easy-to-remember 2−1−1 ratio that ensures a balance between all the ingredients.
Safety Note: This recipe uses raw egg whites, and those with a compromised immune system should be cautious before proceeding. You can pasteurize the egg whites by putting them in a 131°F sous vide bath for 2 hours.
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INGREDIENTS
INSTRUCTIONS
Add all the shaker ingredients, except for the ice, to a cocktail shaker, and shake vigorously for 10 seconds until egg whites become frothy. Add ice to shaker, and shake for 10 more seconds.
Empty the contents of the cocktail shaker into a cocktail glass, ensuring that you top off the glass with a nice layer of egg white foam.
Garnish your pisco sour with 3 drops of bitters.
Share this recipe:
Ingredients
Directions
Add all the shaker ingredients, except for the ice, to a cocktail shaker, and shake vigorously for 10 seconds until egg whites become frothy. Add ice to shaker, and shake for 10 more seconds.
Empty the contents of the cocktail shaker into a cocktail glass, ensuring that you top off the glass with a nice layer of egg white foam.
Garnish your pisco sour with 3 drops of bitters.