This version of a classic South American cocktail was created by Eben Freeman, bartender of Tailor restaurant in New York City.
Ingredients
Makes 1 serving
In large cocktail shaker, combine Pisco, lime juice, simple syrup, and egg white. Shake vigorously for 25 seconds. Add ice and shake vigorously again. Strain into coupe glass and dot three drops of bitters on top of froth. If desired, drag toothpick through dots to create patterns such as hearts or squiggles.
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Reviews (8)
Back to TopWrong measures It should be 3/1/1 And by far, the Peruvian Pisco sour is not only the real one, but the best
Golftenn
Peeu
10/15/2012
The real recipe is the famous 3/1/1 3 pisco 1 sugar or cane syrup 1 lime juice
Golftenn
Peeu
10/15/2012
@ Juan, please read the history of Pisco and you will understand why in Peru fight for their Pisco. Just immagine what would happen, for example, if in the case of Tequila. When all the sudden, Guatemala decides to make it and to take over the name Tequila, not only that, but even change the name of a town to "Tequila" too, in order to claim the rights over the name of this drink...wouldn't Mexico be angry about this? Well, this is what Chile did with their Aguardiente, so they could sell it as "Pisco", go ahead. Read the history of Pisco. Look at the dates too..by the way, Pisco sour made with Chilean aguardiente is pretty sad...
chirimoya77
USA
5/15/2011
Love Pisco Sours - this is a great version. When will Peru and Chile stop bickering over original ownership? :-)
JuanE
San Franicisco, CA
2/12/2011
Great Recipe, but to be more precise, it is not a South American drink but rather a Peruvian drink.
Anonymous
12/2/2009
great recipe, but pisco sours are from Peru, not Chile..
mila_ru
5/6/2009
Pisco Sour,from Chile...the best by far! Marcello Castro
chanchito
Virginia
3/1/2009
Pisco Sour from Chile,best choice...by far.
Anonymous
Virginia
3/1/2009
