Pisco Sour (Traditional Recipe)

Difford's Guide
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Serve in a

Goblet glass

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 (ground in mortar and pestle)
2 fl oz BarSol Mosto Verde Italia Pisco
1/2 fl oz Pasteurised egg white
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Read about cocktail measures and measuring.

Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Copies available: As of 29/Oct/21 we have just 31 copies of the 15th Edition left. However, our Sixteenth Edition is now available.

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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.

Nutrition:

There are approximately 103 calories in one serving of Pisco Sour (Traditional Recipe).

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Copies available: As of 29/Oct/21 we have just 31 copies of the 15th Edition left. However, our Sixteenth Edition is now available.

Buy it here

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