Pisco Sour Recipe
National drink of Lima Peru, features Pisco liquor and citrus. If you have never tried a Pisco Sour, try one of Chef Mercer's favorite summer cocktails
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Ingredients
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Cocktail
Garnish
Method
Prepare & Chill
Chill glass
Place a coupe or rocks glass in the freezer, or fill it with ice water while you prepare the cocktail to ensure the finished drink is cold.
Mixing
Measure ingredients
In a cocktail shaker, combine 2 oz Pisco, 1 oz fresh lime juice, 0.5 oz fresh lemon juice, 0.75 oz simple syrup, and 1 large egg white.
Dry shake
Seal the shaker and shake vigorously without ice for 15–20 seconds. This emulsifies the egg white and creates a silky foam.
Wet shake
Open the shaker, add a generous handful of ice (about 1 cup) and re-seal. Shake vigorously for 10–15 seconds until well chilled and the outside of the shaker becomes frosty.
Strain
Discard the ice/water from the chilled glass if used. Double-strain the cocktail into the chilled coupe or rocks glass using a fine mesh strainer (or a Hawthorne strainer plus a small sieve) to remove ice shards and produce a smooth foam on top.
Finish & Garnish
Carefully add 3 dashes of Angostura bitters onto the foam. Using a toothpick or small skewer, gently swirl the dashes into a simple pattern if desired. Optionally garnish with a lime wheel or twist on the rim.