Our friends at Morena restaurant in Surry Hills have ben ever so kind and given us their very special recipe for the the perfect Pisco Sour. Enoy!
50ml Peruvian Pisco Quebranta
30ml lime juice
30ml sugar syrup
Dash of egg white
Blend dry the Peruvian Pisco Quebranta, lime juice, sugar syrup for 3 minutes, add the egg white and shake vigorously And served in a wine taster with a drop of angostura bitter.