Pisco Sour

Pisco is a colorless grape brandy produced in Chile and Peru. This strong liquor was created by Spanish settlers in the 16th century and offers today’s entertainers a fun cocktail option and a perfect complement to Latin cuisine.

1 egg white
2 ½ ounces Pisco Capel
(This Chilean Pisco is sweeter than the Peruvian version)
½ ounce simple syrup (1 part water, 1 part sugar, heated until sugar dissolves)
¾ ounce fresh lemon juice
Angostura bitters

In a cocktail shaker filled with ice, combine egg white, Pisco, simple syrup and lemon juice. Cover, shake vigorously for 15 seconds, and strain into a six-ounce cocktail glass. Top with a few drops of bitters and fruit garnish.

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Author: Issue: Sep/Oct 2011