Cocktail Ingredients:

• 1 oz (3 cl) Syrup, Gomme
• 3 dash (0.27 cl/0.27 cl) Angostura Bitters
• 1 oz (3 cl) Lime Juice
• 1 egg whites egg, white
• 3 oz (9 cl) Campo de Encanto Pisco de Peru

Accessories:

• Cocktail Shaker
• Cocktail Strainer
• Electric blender
• Measuring glass or jigger
• Speed pourers

Steps

• Combine pisco, fresh lime juice, sugar or gomme syrup and an egg white in a shaker or blender.
• Shake vigorously or blend for 30 seconds.
• Pour into glass and garnish with 3 dashes of Angostura bitters.

Enjoy your Pisco Sour!

History

The Pisco Sour is thought to have appeared around the end of the nineteenth century or beginning of the twentieth. The cocktail typical of South American cuisine, where both Chile and Peru claim the Pisco Sour as their national drink, and each asserts exclusive ownership of both Pisco and the cocktail. The Peruvian version of the cocktail uses Peruvian Pisco as the base liquor and adds Key lime (or lemon) juice, syrup, ice, egg white, and Angostura bitters. The Chilean version of the cocktail is varies slightly, and uses Chilean pisco and Pica lime, and excludes the bitters and egg white.