Andean Froth Sour

This delightful Andean Froth Sour cocktail recipe features Pisco Acholado, a classic Peruvian liqueur, combined with zesty lime juice, sugar syrup, and a frothy egg white topping. The cocktail is finished with a few dashes of Angustura or chuncho bitters, adding depth and complexity to this South American classic.

Andean Froth Sour

An enticing Pisco Sour variation, the Andean Froth Sour is a delightful mix of Pisco Acholado, lime juice, sugar syrup, and a frothy egg white, finished with a hint of bitters for depth of flavor.

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Ingredients

  • 1.50 oz Pisco Acholado
  • 1 egg white
  • 3 drops of Angostura or chuncho bitters
  • 1 oz lime juice
  • 2/3 oz sugar syrup

Instructions

  1. Combine all the ingredients in a blender with 3 ice cubes and blend until smooth.
  2. Alternatively, fill a shaker with ice, add the other ingredients, and shake vigorously for at least 30 seconds.
  3. Carefully hold the froth back with the lid of the shaker or blender and pour the liquid into a chilled glass.
  4. To serve, add 3 drops of bitters.