In Peru, the Pisco Sour is more than a cocktail: it is the glass you raise to start the evening. At Barranco, it also opens our cocktail list. Here is our classic, with the five ingredients you will find at the bar.
Ingredients
- 3 oz Peruvian pisco
- 1 oz fresh lime juice
- 1 oz simple syrup
- 1 egg white
- A few drops of angostura
- Ice
Method
- Pour the pisco, lime juice, simple syrup and egg white into a shaker, without ice.
- Shake hard for 15 seconds: this first dry shake builds the foam.
- Add ice and shake for another 15 seconds, until the shaker is very cold.
- Strain into a chilled glass.
- Top the foam with a few drops of angostura.
Our tips
Use a real Peruvian pisco: it gives the cocktail its character. Squeeze the lime at the last minute and use a very fresh egg: the white is raw. Anyone with an egg allergy should skip this one.
The Pisco Sour at the Barranco bar
At the bar we serve it in the classic size or as a Catedral, the generous pour. If you love sours, also try the Chicha Sour (chicha morada, pineapple, falernum) and the Maracuyá Sour (passion fruit). The full list is on our drinks and cocktails menu.
Want a taste? Book your table on Saint-Denis.
