Both Chile and Peru claim this classic as their own. Top San Francisco bartender H. Joseph Ehrmann shows you how to make a Pisco Sour.
Add all the ingredients to a shaker and fill with ice. Shake vigorously and strain into a highball glass or Champagne flute. Garnish with a lime wheel and 3 gentle drops of Angostura Bitters, which will settle in the foam of the cocktail. Using a straw, swirl the bitters into a simple design.
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