The Pisco Sour is the national drink of Peru and Chile - both of which lay their stake on the origins of the spirit and cocktail. It is said that the drink was first created back in the 1920s in Peru.
- 60 ml Pisco
- 30 ml Fresh Lime Juice
- 22.5 ml Simple Syrup
- 15 ml Egg White
- 1 dash Amargo Chuncho Bitters or Angostura Bitters
- Add all the ingredients to your cocktail shaker
- Dry shake (without ice)
- Wet shake (with ice)
- Strain into a chilled coupe glass
- Finish with several drops of Amargo Chuncho Bitters
Encanto Pisco was created by Duggan McDonnell of legendary San Francisco bar, Cantina. This Peruvian pisco won the Gran Medlla do Oro for being Peru's best pisco, in a field of over 400 piscos. Made from four old grape varieties, predominantly Quebranta, Encanto pisco is distilled only once; with nothing added at all.
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