Pisco sour Cocktail


The Lupita cocktail made by Petar Marinov, bartender at the Monkey Beach Club Tenerife at the Canary Islands (Spain). Pisco is a clear brandy obtained from distilling white Muscat grapes, grown in Peru and Chile. Although both countries claim the liquor as their own, Peruvian Pisco is considered the original and more popular than its neighbor.


5cl pisco*
3cl egg white
4cl freshly squeezed lime juice
1,5cl sugar syrup
4 dashes of original angostura bitter
1 thin slice of dehydrated orange

*Petar’s suggestion: Pisco Demonio de los Andes


Combine pisco, egg white, lime juice and sugar syrup in a cocktail shaker filled with ice, shake and strain into a glass, previously chilled with crushed ice. Pour the drink in 3 parts to keep the foam with the right consistency. Decorate the top with 4 dashes of angostura bitter and a thin slice of dehydrated orange.