Ingredients to make authentic Peruvian Pisco sour:
- 90 milliliters of pure Pisco (quebranta)
- 30 milliliters of lemon juice
- 30 milliliters of gum syrup
- ½ unit of egg white
- 2 drops of Angostura bitters
- 2 ice cubes
How to make authentic Peruvian Pisco sour:
- Put the ice in the blender, the lemon juice, the pisco and the egg white and blend it until the ice is well crushed and the white is well-whipped. It is very important to introduce the white to obtain the foam that characterizes this Peruvian cocktail so much.
- Add the syrup of gum and continue beating. Then, serve the Peruvian pisco sour in individual glasses and garnish with a few drops of Angostura bitters.
