Pisco Sour

Pisco Sour

  • Autumn / Summer / Winter / Spring
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Introduction

Cocktail credited to Victor Morris, Bar Morris, Lima (Peru), in the early 1920s (disputed origins).

    Tasting tips

    • in a shaker
    • cocktail
    • aromatic bitters

    Cocktail preparation

    • 1/6 Pour the ingredients into a shaker
    • 2/6 Shake vigorously without ice for 15 seconds
    • 3/6 Fill the shaker to 2/3 with ice cubes
    • 4/6 Shake vigorously again for 7 to 10 seconds
    • 5/6 Strain into a glass without ice but previously chilled
    • 6/6 Garnish with 3 dashes of aromatic bitters on the mousse and serve

    Conseil du bartender

    Use the « dry shake » technique to get a nice foam and the typical silky mouthfeel of cocktails made with egg whites, made easier with the Egg White syrup.

    Utilisation

    GLUTEN-FREE
    Download the recipe

    Ingredients

    Cocktail
    Cocktails
    Pisco
    60 2,03 ml oz
    Giffard Egg White Syrup
    Around x35
    20 0,68 ml oz
    Lime juice
    30 1,01 ml oz

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