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Pisco Sour (Difford's recipe)
All the Peruvian bartenders I've met prefer their Pisco Sours blended rather than shaken. Indeed, it is a brilliant cocktail when blended, but I prefer...
Stephan Gröhn
13th January 2024 at 01:23
I found Amargo Chunchu (not reviewed at Diffords) much more suitable compared to Angostura Bitters. It’s fruity, cherrylike aroma profile harmonise better with the fruity notes of Pisco spirits.