The pisco sour is the national cocktail of Peru, a combination of pisco (Peruvian grape brandy), egg white, lime, and simple syrup garnished with Angostura bitters or cinnamon. Locals are extremely protective of this famous drink, and you can instantly spark a fight by suggesting that its origins might, in fact, be Chilean.


Servings: 1


    • 3 oz Peruvian pisco
    • 2 oz key lime juice
    • 1 tbsp egg white
    • 1½ oz simple syrup
    • ¼ cup crushed ice
    • 2-3 drops Angostura bitters

In a blender, combine key lime juice with egg white.
Add simple syrup, pisco, and ice and blend at high speed until frothy.
Pour into a sour glass, top with a few drops of bitters, and serve.


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