Andean Sunrise
Peru and Chile both lay claim to the origin of the Pisco Sour, a classic cocktail made with pisco, a grape brandy. This recipe uses a simple 2-1-1 ratio of pisco, lime juice, and simple syrup, resulting in a well-balanced and frothy cocktail. The addition of egg white creates a rich foam, and a few drops of Angostura bitters add the finishing touch. It’s a refreshing and tangy drink with a touch of sweetness, perfect for any occasion.
Andean Sunrise
Experience the classic Peruvian cocktail with this Andean Sunrise, featuring pisco, lime juice, and a hint of sweetness, topped with a delightful egg white foam and a dash of bitters.
Prep Time
2 mins
Total Time
2 mins
Ingredients
- 2 oz pisco
- 1 oz lime juice
- 1 oz simple syrup
- 1 egg white
- ice
- Angostura bitters
Instructions
- In a cocktail shaker, combine pisco, lime juice, simple syrup, and egg white.
- Shake vigorously for 10 seconds until the mixture becomes frothy.
- Add ice to the shaker, and shake for an additional 10 seconds.
- Strain the contents of the shaker into a cocktail glass, making sure to create a layer of egg white foam on top.
- Garnish the pisco sour with 3 drops of Angostura bitters.