Pisco Sour (Difford's recipe)

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	Sugar syrup (2 sugar to 1 water)
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:

Three drops of Angostura bitters

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.

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