|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 dash||Orange flower water|
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.
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.