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The Pisco Sour Skipped

Ingredients

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• 3 ounces pisco breaks
• 1 ounce lemon juice
• 1 ounce simple syrup 1
• egg
• 5-6 ice cubes
• 3 drops of Angostura bitters

Procedure

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Blend the ice with pisco, lemon and sugar. Stir for a minute so, add the egg white and strike it with a blender that can reach up to 4 seconds at most. If you use shaker beat until you do not feel the blow of the ice.

Fill glass halfway careful not to spend a lot of foam. Then fill to fill the cup. Serve with drops of Angostura bitters.

Note: You must be careful to use only the egg white. Not available syrup, water and sugar can be used in the same proportions (eg for an ounce of syrup replaced by 1 / 2 ounce of sugar + 1 / 2 ounce of water and blend.) The Angostura bitters can be replaced with cinnamon. Serve in 4-ounce glasses.

There are many ways make a good pisco sour . A rule of thumb to keep in mind is to use a Pisco in Peru, in two varieties: aromatic breaks, use limes (citrus x aurantifolia), while more acidic, and squeeze the best time without squeezing the bitter end to prevent the juice of the shell. The aromatic pisco can be: two measures of pisco breaks and a measure of pisco acholado, Torontel or Italy. The remaining measures are maintained.

http://es.wikibooks.org/wiki/Pisco/Cap% C3% ADtulo_III: _Recetas_con_pisco/III.9_Pisco_sour_ (Per% C3% BA) # El_pisco_sour_en_el_Per.C3.BA