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A sour Peruvian staple with a signature foam
Milk Street Bowtie Pisco Sour

Pisco Sour

5 minutes

Free

This Peruvian staple is traditionally made with lime juice, but we preferred a brighter blend of lemon and lime. “Dry shaking” the cocktail with one ice cube (to seal the shaker) helps create the sour’s signature foam.

3 1/2 ounces pisco
1 egg white
1/2 ounce lemon juice
1/2 ounce lime juice
1/2 ounce simple syrup
Angostura bitters
Ingredients
  • ounces pisco

  • 1

    egg white

  • ½

    ounce lemon juice

  • ½

    ounce lime juice

  • ½

    ounce simple syrup

  • Angostura bitters

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Pisco Sour

Get Ready to Cook

2

drinks

5 minutes

Ingredients
  • ounces pisco

  • 1

    egg white

  • ½

    ounce lemon juice

  • ½

    ounce lime juice

  • ½

    ounce simple syrup

  • Angostura bitters

Step 1 of 1

Shake and serve

ounces pisco
1
egg white
½
ounce lemon juice
½
ounce lime juice
½
ounce simple syrup
Angostura bitters

In a cocktail shaker, combine the pisco, egg white, both juices and syrup. Add 1 ice cube and shake vigorously for 15 seconds. Fill the shaker with ice, then shake vigorously for 15 seconds. Strain into chilled glasses and sprinkle 3 to 4 dashes of bitters over each.

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Done!

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