-2 oz. pisco brandy. Pisco brandy may be hard to find, but your local liquor store should be able to tell you who carries pisco.
-2 oz. freshly squeezed lime juice. You can use lime juice out of a container, but if you’re going to make a pisco sour, you may as well squeeze your own lime juice. 2-3 limes should be sufficient for each pisco sour, and it doesn’t take that long.
-1 tbsp simple syrup (here’s an easy simple syrup recipe: )
-1 tsp egg white
-Angostura aromatic bitters
1. Make sure you start with your pisco in the freezer. The colder your pisco sour, the less quickly you will melt the ice.
2. Preparing the tumbler. Before I mix the pisco sour ingredients, I like to chill the tumbler. You can keep it in the freezer, but I usually take ice & water and shake it until the tumbler is frigid. Pour out the ice & water and dry with a cloth.
3. Fill your tumbler with ice.
4. Pour your pisco, simple syrup, egg white, and lime juice into the tumbler. Follow with 1-2 dashes Angostura aromatic bitters. I measure precisely—loose pouring leads to a sloppy pisco sour.
5. Put the top on the tumbler & shake vigorously. You want the egg to develop a nice froth—that’s how you know you have a good pisco sour.
6. Pour the pisco sour ingredients into the glass and top with a dash of freshly grated nutmeg.
7. Serve your pisco sour and enjoy!
If you’ve followed the pisco sour recipe properly, you should be able to serve your guests a nice round of pisco sours, reminiscent of South American tradition.