Garnish:
Float three drops of Amargo Chuncho or Angostura aromatic bitters to signify health wealth and happiness.
How to make:
BLEND lime and sugar to dissolve sugar. Add pisco, egg white and 6oz scoop crushed ice and BLEND again. Serve with paper straws.
| 1 fl oz | Lime juice (freshly squeezed) |
| 6 spoon | Powdered sugar |
| 2 fl oz | BarSol Mosto Verde Italia Pisco |
| 1/2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
This blended version of a Pisco Sour is the authentic Peruvian serve.
Variant:
Dust with cinnamon powder.
History:
Said to have been created in the early 1920s at Bar Morris, Lima, Peru but this is disputed by many. Read the full Pisco Sour story.
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