Ceviche shares the recipe for its vaunted pisco sour
Martin Morales, founder of Ceviche and Andina, shares his recipe for the Peruvian classic
by Mike Gibson
Makes 1
Preparation time 5 mins
Cooking time 0 mins
Ingredients
- 50ml Pisco Acholado
- 1 egg white
- 3 drops Angostura bitters
- 30ml lime juice
- 20ml sugar syrup
Method
Fill a shaker with all the ingredients and ice, shake and pour into a chilled glass. Top with the bitters.
Recipe taken from Ceviche: Peruvian Kitchen by Martin Morales, £25, Weidenfeld & Nicolson.
