Pisco sour

Bar recipe
Freddy Diaz

Freddy Diaz

Bartender / Mixologist
Freddy Diaz is President at AlambiQ Inc. mixology consulting firm and has worked with the world’s leading brands, corporations, spirits suppliers and bars. He prides himself by using fruit purees, uni...
  1. Pisco sour


    • Frozen fruit purée 100% : Lemon - 21 ml
    • Pisco - 42 ml
    • Sugar syrup: - 14 ml
    • Egg white - 1
    • Angostura® Bitters - 3 gouttes

    1. In a mixing glass add ingredients

    2. Dry Shake without ice to cause an egg foam

    3. Add ice to mixing glass

    4. Shake again with ice

    5. Strain in a chilled cocktail martini glass

    6. Add 3 drops of Angostura Bitters and Swirl

    In this step

    Frozen fruit purées

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