This is a classic version of the Pisco Sour built to balance sweetness and acidity, while egg white adds soft, velvety texture. It features quebranta pisco, which Lancha selected for its “grassy, earthy” notes, and uses a dry shake technique to control dilution.
Miguel Lancha’s Pisco Sour (2014 version)
Miguel Lancha, China Chilcano | Washington D.C.
- 2 ounces quebranta pisco
- 3/4 ounce lime juice
- 3/4 ounce simple syrup
- 1 ounce egg white
Garnish: Angostura bitters
- Combine all ingredients in a mixing tin and dry shake without ice.
- Add ice and shake again.
- Strain into a chilled coupe.
- Garnish with Angostura bitters, and swirl with a cocktail pick.