|2 fl oz||BarSol Mosto Verde Italia Pisco|
|3/4 fl oz||Lime juice (freshly squeezed)|
|1/2 fl oz||Giffard Sugar Cane Syrup|
|1/2 fl oz||Pasteurised egg white|
|1/12 fl oz||Orange flower/blossom water|
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.
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.