My neighbour Mario is Chilean and makes such a great pisco sour. I had to beg him to share his recipe!
Pisco is a grape brandy (whether it originates in Chile or Peru is contested, both countries claim this cocktail as their national drink!), but you can swap it out for grappa, white tequila or single malt whisky (to make a whisky sour) in this recipe.
Adding egg white makes cocktails rich and creamy with a foamy top, and don’t worry you won’t taste it. You don’t need to include it, but I encourage you to try it with the egg white. I bet you’ll be pleasantly surprised!
- pisco (or grappa, white tequila or single malt scotch) 30 millilitres
- lime or lemon juice 30 millilitres
- caster sugar 2 teaspoons
- egg white 1
- ice cubes 4-5
- a few drops of Angostura bitters and a pinch ground nutmeg on top optional
- Combine pisco (or grappa, white tequila or single malt scotch), lime or lemon juice, caster sugar, and egg white in a cocktail shaker and fill with 4-5 ice cubes.
- Shake vigorously then strain into a glass.