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

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!