Pisco Sour (Difford's recipe)

Difford's Guide
User Rating

Ingredients

Barware

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

152 calories

Styles & Flavours

Bartender

Pisco Sour (Difford's recipe) image

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 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
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Review:

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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