Craft, Recipes, Video

Crafting Cocktails: Sean Earley’s Pisco Sour

November 16, 2015

Posted in Restaurant Management, Industry & Culture

Pisco Sour

  • 1 egg white
  • 1 1/2 oz Macchu Pisco
  • 3/4 oz lemon juice
  • 1 oz simple syrup
  • 9 drops Angostura bitters
  1. Dry shake the first four ingredients
  2. Shake with ice.
  3. Strain into glass.
  4. Draw design marks.

About the Drink

The national drink of both Chile and Peru, the Pisco Sour is named for its base liquor, pisco, a type of brandy which Sean describes as a raw and un-finessed alcohol. This South American cocktail has a slight variation between countries. Sean uses the Peruvian method, with egg white and bitters.

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