Time 5m Yield 1 Number Of Ingredients 6 Steps:
Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Cover and shake for 10 to 20 seconds to emulsify the egg white. Add ice; cover and shake until chilled. Strain into chilled Champagne coupe. Garnish with 4 drops Angostura Bitters swirled with two straws.
Time 5m Number Of Ingredients 7 Steps:
Pour the Pisco, lime juice and sugar syrup into a cocktail shaker or blender with the egg white and add a large handful of ice. Shake vigorously for 30 secs or blend for 10 secs, then strain into 2 glasses. Add a few drops of Angostura bitters to the top of each cocktail, garnish with a lime slice and serve.
Time 5m Yield 2 Number Of Ingredients 6 Steps:
Place ice cubes, pisco, lemon juice, sugar, egg white, and bitters in the bowl of a blender. Blend on high speed until finely pureed. Pour into two glasses and garnish with an additional dash of bitters.
Number Of Ingredients 5 Steps:
Add Pisco, lime juice, simple syrup, and egg white into your cocktail shaker and shake for 15 seconds. Open the shaker, add ice, and shake again until the drink is well-chilled. Strain over ice into a chilled Nick & Nora or Old Fashioned glass. Garnish with three drops of Angostura bitters.
Time 10m Number Of Ingredients 5 Steps:
Gather the ingredients. Add the pisco, simple syrup, lime juice, and egg white to a cocktail shaker. Add ice to fill, and shake vigorously. Alternatively, you can use a blender if you don’t have a shaker. Strain into an old-fashioned glass and sprinkle the bitters on top of the foam. Serve immediately and enjoy.
Time 10m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Beat the egg white and sugar in a blender. Add the Pisco, lime juice, ice and angostura bitters. Mix well and pour into whiskey sour glasses.
More about “pisco sour cocktail recipes”
Time 10m Yield 1 drink Number Of Ingredients 7 Steps:
Prepare the simple syrup: In a small saucepan, combine sugar with 1/4 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Refrigerate if not using immediately. (Remaining syrup will keep in the fridge for up to 1 month.) In a cocktail shaker, combine the pisco, lime juice, egg white and 3/4 ounce simple syrup. Cover and shake vigorously for 10 seconds. Add ice to the shaker, cover again and shake vigorously until chilled, about 10 to 15 seconds more. Double-strain into a chilled coupe or Nick and Nora glass. Garnish with bitters.
