Pisco Sour
by Christina Valagao
This recipe was inspired by my dear friend, Juan. Pisco Sours are a Peruvian drink that pairs beautifully with seafood. I decided to change this up to make it completely plant based by using Ms. Betters Foamer. This is an egg substitute that is a 1:1 for traditional egg white without refrigeration or the smell of egg so your cocktail can shine just as you want it to.
Ingredients:
- 3 oz Pisco
- 1.5 oz fresh lime juice
- 3/4 simple syrup
- 2 dashes (1 full dropper) Ms. Betters Bitters Foamer
- 3 dashes angostura bitters
Garnish Ingredient:
- Dehydrated cocktail lime
Method:
1. Add Pisco, lime juice, simple syrup and egg white into a shaker and dry shake vigorously.
2. Add ice and shake again until well chilled.
3. (Alternatively, if making multiple cocktails, you can use a blender. However, omit the ice.)
4. Strain into a Nick & Nora glass and garnish with angostura bitters and dried lime cocktail garnish.
- Serves 2
Copyright (c) Christina Valagao 2023
2. Add ice and shake again until well chilled.
3. (Alternatively, if making multiple cocktails, you can use a blender. However, omit the ice.)
4. Strain into a Nick & Nora glass and garnish with angostura bitters and dried lime cocktail garnish.
- Serves 2
Copyright (c) Christina Valagao 2023
