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Pisco Sour

Author: Gaby Dalkin


  • 3 ounces  Pisco Reservado I like Alto del Carmen
  • 1 ounces  fresh lime juice
  • 1 ounces  simple syrup equal parts sugar and water
  • teaspoon pasteurized egg white
  • ice cubes
  • Angostura bitters to serve


  • Combine the Pisco, lime juice, simple syrup and egg white in a blender with 2-3 ice cubes. Blend until smooth.
  • Strain the mixture and pour it into a glass.
  • Garnish with 2-3 dashes of Angostura bitters and serve.