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

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.

Posted in: Tragos