Pisco Sour

1. 1

   For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat.

2. 2

   Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes.

3. 3

   Remove from the heat and cool to room temperature.

4. 4

   Refrigerate in an airtight container for up to 2 weeks.

5. 5

   For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white.

6. 6

   Shake very well, and then strain into a tall champagne flute.

7. 7

   Garnish with 3 drops of bitters.

* Per serving · 4 servings · Values may vary.

No additional tips available.