Pisco Sour (Difford's recipe)

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Serve in

an Old-fashioned glass...
2 fl oz BarSol Supremo Mosto Verde Italia Pisco
¾ fl oz Freshly squeezed lime juice
½ fl oz Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
½ fl oz Pasteurised egg white
1 dash Orange flower water
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How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Garnish:

Float three drops of Amargo Chuncho or Angostura aromatic bitters to signify health wealth and happiness.

Comment:

Traditionally this drink is blended with crushed ice, but I (Simon Difford) prefer it served straight-up. Be sure to drink it quickly while it's still cold.

About:

The origin of this cocktail is much disputed and full Pisco Sour story makes for an interesting read and a good bar story to retell.

Nutrition:

There are approximately 152 calories in one serving of Pisco Sour (Difford's recipe).

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£40.45
Makes this drink 11.67 times
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Sugar syrup (2:1)

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Pisco Sour (Traditional Recipe)
BLEND lime and sugar to dissolve sugar. Add pisco, egg white and 6oz scoop crushed ice and BLEND again. Serve with paper straws.

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Piscola
POUR pisco and bitters into ice-filled glass, top with cola, stir and serve with straws.

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