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This Peruvian pisco sour recipe is made from a combination that makes it unique. This drink’s perfection thanks to a mixture of the acid from lemons, an egg white, gum syrup and our pisco's natural character.
- 3 measures of Quebranta Pisco Puro
- 1 measure of gum syrup
- 1 measure of lemon juice
- 1/6 measure of egg white
- 4 ice cubes
- 3 drops of Angostura bitters
Combine all ingredients in the order listed above, except the Angostura, in a container. Shake for 15 seconds. Serve in a chilled 8 oz. glass. Decorate the surface with 3 drops of Angostura bitters.