| Pisco Sour |
Author: Nicole
Ingredients
- 2 ounces pisco
- ½ ounce freshly squeezed lemon juice (~ ½ lemon)
- ½ ounce freshly squeezed lime juice (~ 1 lime)
- ¾ ounce simple syrup
- 1 egg white
- Angostura bitters
Instructions
- Combine pisco, lemon juice, lime juice, simple syrup and egg white in a cocktail shaker. Shake for 1 to 2 minutes until frothy.
- Add ice cubes and shake for 30 to 60 seconds.
- Strain into a martini or coupe glass.
- Top Angostura bitters to taste.
Notes
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
Recipe by Riegl Palate at https://www.rieglpalate.com/pisco-sour/