Pisco Sour

Ingredients

• •4 oz Pisco
• •3 tbsp Lime juice
• •1 teaspoon Salt
• •0.5 teaspoon Black pepper
• •2 tbsp Simple syrup
• •1 piece Egg white
• •2 tablespoons Olive oil
• •3 cloves Garlic
• •3 drops Angostura bitters
• •1 medium Onion
• •1 cup Ice

Instructions

1. 1

   Add Pisco, fresh lime juice, simple syrup, and one egg white to a cocktail shaker. Dry shake vigorously for 15 seconds without ice to emulsify the egg white.

   💡 The dry shake creates the signature frothy head - this step cannot be skipped for authentic texture.

2. 2

   Add ice cubes to the shaker and shake again for another 15-20 seconds until thoroughly chilled and frothy.

   💡 Proper dilution from shaking is essential - the ice chill opens up the Pisco aroma.

3. 3

   Strain into a chilled rocks glass or coupe. Top with a few drops of Angostura bitters directly on the foam for visual appeal.

   💡 The bitters create the signature garnish pattern - a slight swirl on top looks professional.

4. 4

   Add toppings or garnishes on top, arranging artfully for visual appeal and balanced flavor delivery.

   💡 The topping is the first thing seen - make it visually appealing.

5. 5

   Create foam by tapping glass

   💡 Presentation

6. 6

   Serve immediately while hot, garnished with fresh herbs or appropriate accompaniments as desired.

   💡 Fresh herbs add brightness and visual appeal - presentation matters as much as flavor.

7. 7

   Add extra bitters if desired

   💡 Peru vs Chile debate