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Pisco Sour

December 23, 2010

Ever since the fantastic Pisco drinks (Sour and Maracuya) at Nazca San Jose a few months back, I have been itchy to make my own. My bottle Encanto Pisco, when tasted straight, is more like eau-de-vie, even grappa, with that velvety, highly alcoholic sensation. It is 85 proof after all. In a Pisco Sour however, the taste is ethereal and ultra smooth. So delicious, both William and I downed it in less a minute.

Need to make double batch next time.

Based on Pisco Sour from The Essential Cocktail (Makes 2):

  • 3 oz Campo de Encanto Pisco Acholado
  • 1 oz simple syrup
  • 1.5 oz lemon juice
  • 1 oz room temperature egg white (could use more)
  • Drops of Angostura bitter

 

  1. In a cocktail shaker, add all ingredients except the bitter, fill with ice and shake vigorously for 30 seconds.
  2. Pour into 2 cocktail glasses. Garnish by a few drops of the bitter on top of the egg white foam.
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