Garnish:
Float three drops Amargo Chuncho bitters or Angostura aromatic bitters to signify health wealth and happiness
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 2 fl oz | BarSol Mosto Verde Italia Pisco |
| 3⁄4 fl oz | Freshly squeezed lime juice |
| 1⁄2 fl oz | Giffard Sugar Cane Syrup |
| 1⁄2 fl oz | Pasteurised egg white |
| 1⁄12 fl oz | Orange flower water |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Traditionally this drink is blended with crushed ice, but I (yours truly) prefer my Pisco Sours served straight-up or on the rocks. Either way, it's best served in an old-fashioned glass stored in the fridge or freezer.
History:
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.
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