NO. 1043 · A CLASSIC HOUSE SPEC

Pisco Sour

Name: Pisco Sour
Yield: 1 drink
Ingredients: 60 ml Pisco; 30 ml Fresh lemon juice; 20 ml Simple syrup (1:1); 30 ml Pasteurized egg white (Pasteurized house choice in place of raw egg.); 3 dashes Amargo Chuncho bitters (Dot over the foam; keep out of the shaker.)

Grape brandy and citrus under a fine foam crown, perfumed with aromatic bitters.

CitrusyTartCreamy

The glass: Coupe glass
The method: Shaken
With ingredients ready: 3 min · Easy

Pour with guided steps Consider the measures ↓

Pisco Sour serving suggestion — Brandy · SourA SMALL OCCASION, BEAUTIFULLY CONSIDERED

A PROPER POUR BEGINS HERE

The ingredients.

Pisco60 ml
Fresh lemon juice30 ml
Simple syrup (1:1)20 ml
Pasteurized egg whitePasteurized house choice in place of raw egg.30 ml
Amargo Chuncho bittersDot over the foam; keep out of the shaker.3 dashes

Exact measures for one drink. Fresh ice is part of the method.

US fluid ounces convert the exact milliliter specification and round to three decimal places.

A LITTLE CEREMONY

The method.

Prepare your glass
Fill a clean coupe glass for each serving with ice and water to chill it while you mix. Empty it before pouring.
Measure into your shaker
Measure one serving of pisco, lemon juice, syrup, and pasteurized egg white into the shaker. Keep all the aromatic garnish bitters aside.
Build the foam
Seal the shaker without ice. Shake the measured ingredients firmly for one serving to combine the pasteurized egg white with the other liquids. Hold any float, garnish, and sparkling ingredients aside.
Shake until properly cold
Use one serving of the measured ingredients per batch. Add 180 g cubed ice and seal the shaker. Shake firmly until the outside feels very cold. Repeat with fresh mixing ice for each serving.
Strain and finish
Use a cocktail strainer and a fine-mesh sieve to pour into the prepared coupe glass. Dot the measured Amargo Chuncho bitters over the foam after straining. Do not stir them in.