+
0 (0)

Category: Drinks

Pisco Sour

Pisco Sour
Bob Chamberlin /Los Angeles Times

PIZZA for breakfast is a proposition that ranks right up there with drinks before noon. Put them together and you have the perfect brunch. Usually pizza is a guilty pleasure for breakfast, leftover slices eaten cold while you're standing in ... Read more

Total time: 5 minutes | Serves 1
Note: Pisco is Peruvian brandy. This is adapted from "Brunch" by Marc Meyer and Peter Meehan.
  • 2 ounces Pisco
  • 1 teaspoon superfine sugar
  • 1 egg white
  • 1/2 ounce lemon juice
  • 1/2 ounce lime juice
  • Angostura bitters

Step 1Combine the Pisco, superfine sugar, egg white and both juices in a cocktail shaker half-filled with ice. Cover and shake vigorously for 20 to 30 seconds, until the egg white is frothy, then strain into a highball glass or wineglass. Shake a couple of dashes of bitters on top (they should stay suspended) and serve.

Each serving:
170 calories; 4 grams protein; 7 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 56 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Drinks
Christmas ponche
The Personal Day
The Blue Whale
Whiskey Barrel punch