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Pisco Sour
Ingredients:
- 7 ½ oz (or 3 parts) Peruvian Pisco
- 2 ½ oz (1 part) key lime juice
- 2 ½ oz (1 part) sugar syrup
- 1 egg white
- Angostura bitter
Preparation:
Pour the Pisco, key lime juice and syrup on a jar blender
with enough ice to double the volume.
Blend on high. Add one egg white and blend again.
Serve. Pour a drop of Angostura bitter on each glass.
Tip: to make the sugar syrup just put ½ cup
of sugar in a pot with 3 tbs of water, bring to a slow
boil (always stirring), and cook until all the sugar
has dissolved. Let the syrup cool before mixing with
the Pisco and lime juice.
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