Pisco Sour

The quintessential pisco cocktail with it's own national holiday in PerĂº. Created in 1915 by American bartender Victor Morris while living in Lima, PerĂº.

METHOD:
  • Add all ingredients except bitters to shaker without ice. "Dry shake" for 15-30 seconds. Add ice and shake again until well chilled. Pour through a fine strainer into a coupe glass. Top with a dash of bitters.
INGREDIENTS:
  • 2 oz Capurro Pisco
  • 1 oz fresh squeezed fresh lime juice
  • 1 oz simple syrup
  • 0.5 oz egg white (preferably pasture raise and/or organic eggs for improved texture)
  • dash aromatic bitters (Amargo Chuncho if available)