English Bar at Country Club Lima hotel in Peru boasts one of the country’s most sought-after Pisco Sours. The recipe features a hefty four-ounce pour of pisco, as bar manager Luiggy Arteaga finds that this offers the perfect balance between the other ingredients.
This recipe originally appeared as part of “How to Drink a Pisco Sour in Its Arguable Homeland of Peru.”
- 4 oz Pisco quebranta
- 1 oz Fresh lime juice
- 1 oz Simple syrup
- 1/4 oz Egg white
- Garnish: Angostura bitters
Add all ingredients into a shaker with ice and shake vigorously for 10 seconds.
Strain into a chilled rocks glass.
Garnish with a drop of Angostura bitters.