GUIDE / INSTRUCTIONS
For the Pisco Sour – Mixed Recipe:
In shaker with 5 large ice cubes, combine Pisco, lime juice, and simple syrup, adding egg white last.
Shake vigorously for 10-20 seconds and immediately strain into a 6 oz rocks glass (be careful not to allow any ice to pour into the cocktail).
Garnish with a single bullet of Angostura Bitters in the middle; do not stir the bitters into the cocktail.
For the Pisco Sour – Blender Recipe:
Pour Pisco into a blender with lime juice and sugar/simple syrup.
Blend for 30 seconds until sugar is dissolved.
Add ice cubes (do not use crushed ice) and egg whites; blend for about 30 seconds.
Pour into 6 oz rocks glasses.
Allow to sit for 20 seconds until the frothy head forms on top.
Drop just one drop of Angostura Bitters for garnish on the center of foam; do not stir the bitters into the cocktail.
*To best match the taste of Peruvian limes (which are not available today in the U.S.) use limes from Mexico or Florida and key limes when possible. Or use ½ lemon juice and ½ Persian lime juice.
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