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Ingredients
500 mL Pisco
1 cup lemons, peel and pith removed; quartered
¾ cup sugar
3 Tbsp pasteurized liquid egg whites (optional)
garnish: bitters
Pisco Sour
10 minutes
Enjoy this Almond Cow rendition of the classic Peruvian Pisco Sour. Made in moments with your Almond Cow. Perfectly sweet, tangy, smooth, and herbaceous.
Servings: 6-8
Ingredients
500 mL Pisco
1 cup lemons, peel and pith removed; quartered
¾ cup sugar
3 Tbsp pasteurized liquid egg whites (optional)
garnish: bitters
Directions
Step 1
Fill the collector cup with Pisco to the 500 mL line. Place collector cup inside the Almond Cow base.
Step 2
Place the lemons in the filter basket. Attach the filter basket to the top of the Almond Cow and twist in the direction of the close arrow to secure.
Step 3
Plug in the Almond Cow and press the cow start button. It will run through 3 automatic stages. When the green light stops flashing, it is complete.
Step 4
Remove the lemon pulp from the filter basket and replace it with sugar and egg whites. Attach the top and press the cow start button. It will run through 3 automatic stages again. When the green light stops flashing, your Pisco Sour is ready!
Step 5
Pour 4 oz in each cup and top with a few dashes of bitters. Enjoy!