The pisco sours cocktail. A total South American classic! It's sweet... it's sour... it's tangy... it's refreshing. This is a recipe Ben learnt from a top notch bartender on his trip to Peru. So if you're going to make it, better do it as authentically as possible, right?!
Add all but the bitters into a cocktail shaker and shake until ice cold and foaming. Pour into a glass and splash on a couple of drops of bitters. Serve immediately. Makes 1 *If making several at once, feel free to use a blender. If so, halve the amount of egg white.
75ml strained fruit purée (good with passionfruit or strawberry) 75ml pisco 1 lime 25ml sugar syrup 1 egg white (½ if doing it in machine) 3 splash bitters (don’t use on strawberry version)