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Spicy Pisco Sour

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Tomato Basil

Cocktail created by 8 international bartenders during a workshop led by Fernando Castellon.

ABV : medium

  • 40 ml Pisco
  • 20 ml Mangalore
  • 20 ml lemon juice
  • 15 ml egg white
  • 3 dashes aromatic bitters
  • 3 dashes orange bitters

Difficulty level : ***

  • Glass : flute
  • Method : shake
  • Ice : –
  • Garnish : bitters

 

  1. Add the ingredients to a shaker
  2. Shake vigourously without ice first for 15 seconds
  3. Ice up 2/3 of the shaker with cubed ice
  4. Shake vigourously again for 7 to 10 seconds
  5. Strain into a chilled glass with no ice
  6. Draw a line of bitters for garnish and serve

Use the “dry shake” technique to get a nice foam and the typical silky mouthfeel of cocktails made with egg whites.

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