For one, it's a fairly cumbersome drink to make, so if the joint happens to be busy, you may be met with an icy glare if you attempt to ask for one (and that's assuming they're stocked with all the ingredients). This is not the type of cocktail that you want to order at any old bar. The fizz comes courtesy of soda water which is combined with its cohorts in a Collins glass. That's shaken up (for at least 30 seconds) with gin, heavy cream, an egg white, simple syrup, and a teaspoon of orange flower water. The sour component is covered by the citrus duo of fresh lime juice and fresh lemon juice. If you happen to be averse to raw egg in your beverages, seek out the Chilean pisco sour which skips the whites and adds ginger and powdered sugar. The result is a tart, fruity, and creamy cocktail that is wonderfully refreshing. Strain and pour into a chilled coupe, and finish with a few drops of bitters. All the ingredients are added to a cocktail shaker and the trick is to start with an aggressive dry-shake in order to emulsify the egg whites, then add ice for another round of shaking.
Our version also includes lemon juice, lime juice, simple syrup, and, of course, the signature spirit. While some whiskey sour variations may include an optional egg white, the frothy topping is an absolute must for an authentic Peruvian pisco sour. Chile and Peru lay claim to being the source of the most famous pisco-based drink, the pisco sour (it is the national drink of both South American countries), though regardless of its point of origin, the Peruvian version is the more likely rendition to show up on a cocktail menu in the U.S.
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