What is your recipe for the pisco sour? Why do you prefer that recipe? If you have never made a pisco sour, make one up and justify your recipe.

[Pisco Certificate]

Discussion

[John Douglass]

My standard is:

2 pisco–almost always quebranta, which I’ve always found to work best

3/4 oz lime

1/2 oz lemon — I use more acid that sweet in all my sour-style cocktails

1 egg white

mist of angostura bitters, from an atomizer, over the egg foam

[Sebastián Diaz]

agreed! Easy to do

adding the quebranta brand,

3/4oz lemon juice

1/2 lime juice

1 egg

theres no more to add after shaking! an orange granish, why not?