Recipe: Coya’s perfect Pisco Sour

Published: 24 February 2015

No one does a Pisco Sour better than Coya, so why not try their secret recipe this weekend and make yourself the perfect aperitivo.


50ml Pisco 1615 Quebranta
25ml fresh lime juice
25ml organic pasteurised egg white (for texture)
15ml simple syrup
Garnish: 3 drops Amargo Chuncho bitters or Angostura bitters


Pour all of the ingredients into a cocktail shaker, add a generous scoop of ice, shake vigorously to create a smooth egg white froth before straining the drink into a small tumbler. Garnish with three drops of bitters poured in the centre of the drink.

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020 7042 7118


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