Pisco sour with a twist from Peru

By Monica Carbonell
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  • 60 milliliters (2 ounces) Pisco
  • 30 milliliters (1 ounce) pomegranate juice
  • 20 milliliters (3/4 ounce) almond syrup
  • 1 egg white
  • 2 dashes bitters


  1. Add all ingredients into a shaker and dry shake (without ice). Do this for at least 45 seconds. Once that’s done, open up your shaker, fill with ice and shake once more. Strain into coupe glass.


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