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How to make a pisco sour

This bright and refreshing cocktail is easy to make yourself—just make sure to bring your own shaker

How to make a perfect pisco sour

Learn how to make a perfect pisco sour with Julia Momose from GreenRiver Chicago.

Posted by Time Out United States on Wednesday, March 23, 2016

This South American cocktail has made its way to the US. It's made with the South American liquor pisco—a brandy made by distilling grape wine—citrus, a sweetener and an egg white. While its origins are a little muddled, whether by way of Peru or Chile, the cocktail makes for a refreshing drink with a bit of body from the egg white. While the egg white may scare you at home, no need to fret, just make sure you give it a good shake.

Pisco sour recipe:

1 egg white
.75 oz fresh lime juice
.75 oz simple syrup
2 oz pisco

Combine ingredients and shake vigorously
Shake with three large cubes of ice
Strain into coupe
Garnish with Angostura bitters or Amargo Chuncho

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Karla B

I'm a little insulted, that you guys present a recipe and a little bit of background saying it's origins may be Peru or Chile. Please I recommend before posting an article do your research. Pisco is a city in Perú. It existed long before Chile named a city Pisco, just to "try" to prove (which, in all cases they couldn't) that Pisco was chilean. 25 countries against 7 that recognize Pisco as peruvian. Besides, the acidity of Chile's lemon can't really help in making a good Pisco Sour, it just makes no sense. I suggest travel to Peru and Chile and try it. You'll see where it was really born. Also, why is Tanta not on the best pisco sour's in chicago list?