100g caster sugar
100ml water
60ml pisco
30ml sugar syrup
1 large egg white
40ml fresh lemon juice
2 dashes Angostura bitters
rosemary flowers (optional)

Pisco sours are seriously popular in South America; at Cucina they change the ingredients seasonally. In winter, try the sour with fresh lemons, in summer add raspberries or blackberries. There are two kinds of pisco – Peruvian and Chilean – which you can buy from specialty liquor stores or online.

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1.To make the syrup, put the sugar and water into a small saucepan over a medium heat and bring to the boil, stirring, until the sugar has dissolved.
2.As soon as the water is boiling, boil for 30 seconds more, without stirring, then remove from the heat.
3.Cool, transfer to a container and refrigerate until needed.
4.Add the pisco, sugar syrup, egg white and lemon juice to a cocktail shaker with enough ice to fill up half of the shaker.
5.Shake vigorously for at least 30 seconds, then strain into a cocktail glass and garnish with Angostura bitters and rosemary flowers, if using.

Recipes & food styling Pablo Tacchini / Photography Yanina Tacchini

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