Cocktail Recipe Pisco Sour
Lucas Paya, The Bazaar
« BACK TO STORY
Cocktail: The Donají
Bartender: Julian Cox
Cocktail: The King of Bahia
Bartender: Vincenzo Marianella
Cocktail: The Arsenal
Bartender: Zarha Bates
Cocktail: The Nettle
Bartender: Daniel Nelson
Cocktail: The Brown Derby
Bartender: Marcos Tello
Cocktail: The Spiced Mule
Bartender: Damian Windsor
Cocktail: South of the Border Sazerac
Bartender: Jason Bran
Cocktail: Remember the Maine
Bartendar: Eric Alperin
Cocktail: The Fashionista
Bartender: David Kupchinsky
Cocktail: Old-Fashioned
Bartender: John Coltharp
Cocktail: Frescura
Bartender: Pablo Moix
Cocktail: Pisco Sour
Bartender: Lucas Paya
Pisco Sour
Bartender: Lucas Paya
Bar: Bar Centro at the Bazaar, SLS Hotel
2 ounces Pisco 100
⅜ ounce lemon juice
⅜ ounce lime juice
¾ ounce simple syrup
1 fresh egg white
In a pint glass, combine all ingredients except ice, and dry shake to emulsify. Add ice and cold shake. Strain into cocktail glass. Top with quick line of Angostura bitters (3 drops) and create zigzag or star pattern with bar spoon.
Video by Nicholas Peterson
Categories: Cocktails / Drinks / Recipes / Video
Comments
You can follow this conversation by subscribing to the comment feed for this post.
Verify your Comment
Previewing your Comment
Posted by: |
This is only a preview. Your comment has not yet been posted.
The letters and numbers you entered did not match the image. Please try again.
As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.
Having trouble reading this image? View an alternate.
this looks amazing!
Posted by: gillian | 09/08/2009 at 01:13 PM
The Original Pisco Sour that Victor V. Morris created had
-3 oz Pisco
-2 oz of Simple syrup
-1 oz of Lime juice.
3 drops of Angastora Bitters on the top, in a small cocktail peruvian cocktail glass.
http://www.myspace.com/winediva61
Posted by: Donna Morris | 03/14/2010 at 11:37 PM