Peruvian Pisco Sour

Name: Peruvian Pisco Sour
Ingredients: 2 ounces Barsol Pisco Quebranta brandy; 3/4 ounce freshly squeezed lime juice; 3/4 ounce simple syrup (page 154); 1 egg white; 3 drops Angostura bitters, for garnish; Freshly grated nutmeg, for garnish

6 ingredients

11 steps

Ingredients

2 ounces Barsol Pisco Quebranta brandy
3/4 ounce freshly squeezed lime juice
3/4 ounce simple syrup (page 154)
1 egg white
3 drops Angostura bitters, for garnish
Freshly grated nutmeg, for garnish

Directions

1

Pour the brandy, juice, syrup, and egg white into a mixing glass.
2

Close the shaker and shake very hard without ice for a few seconds.
3

Add large cold ice cubes and shake vigorously for up to 30 seconds.
4

Strain into a chilled cocktail glass and garnish with the bitters and freshly grated nutmeg.
5

Dominant Flavors: grape musk and lime
6

Body: creamy, rich mouthfeel
7

Dryness: medium
8

Complexity: high, very subtle
9

Accentuating or Contrasting Flavors: nutmeg and aromatics
10

Finish: short, soft, dry
11

Glass: cocktail