Back Bar | Pisco Sour

Both Peru and Chile lay claim to this drinks creation. This version goes the Peruvian route, with its use of simple syrup and bitters.

Recipe adapted from Lynette Marrero, Peels, New York City

Pisco Sour
5 from 49 ratings
Make this Pisco Sour cocktai from Lynette Marrero at Peels in New York City.
Servings
1
cocktail
Ingredients
  • 2 ounces BarSol Pisco
  • :::¾ ounce simple syrup (1:1 ratio):::
  • ½ ounce fresh lemon juice
  • ½ ounce fresh lime juice
  • 1 small egg white
  • Ice
  • Angostura bitters
Directions
  1. In a cocktail shaker, combine the pisco, simple syrup, lemon juice, lime juice and egg white. Dry-shake to emulsify the egg white. Fill the shaker with ice and shake again, then strain into a chilled coupe. Top with a few drops of bitters and use a straw to create a swirling pattern. Serve.
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