Pisco Sour皮斯可酸酒
Ingredients
- Pisco60 ml
- Lemon Juice30 ml
- Syrup20 ml
- Egg White1 egg
Served
Method
Dry-shake the pisco, lemon juice, syrup and egg white until emulsified, shake again with ice, strain into a chilled coupe and let the foam settle.
About this drink
Peru and Chile both claim it as a national drink and the argument is unresolved. The most cited account has Victor Vaughen Morris mixing it at his bar in Lima in the 1920s; the egg-white foam is said to have been added a little later.