Japanese Whisky Pisco Sour

A unique twist on the classic Pisco Sour, blending Japanese whisky for a distinct flavor profile.

    Ingredients

  • 2 oz Japanese Whisky
  • 1 oz Pisco
  • 3/4 oz fresh lemon juice
  • 1/2 oz simple syrup
  • 1 egg white
  • Angostura bitters

    Preparation

  1. In a cocktail shaker, combine Japanese whisky, Pisco, lemon juice, simple syrup, and egg white.
  2. Dry shake (without ice) for about 15 seconds to emulsify the egg white.
  3. Add ice to the shaker and shake again until chilled.
  4. Strain into a chilled glass.
  5. Garnish with a few dashes of Angostura bitters on top.

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