Crafted in the Peruvian Amazons, this aromatic bitters are expressly designed to be used in the Pisco Sour cocktail. Amargo Chuncho bitters can also be used in soda water, traditional cocktails and for cooking/baking recipes.
To make a Pisco Sour: Vigorously dry-shake 1/2 ounce lemon juice, 1 egg white, 1 1/2 ounces Pisco, 3/4 ounces simple syrup for 45 seconds. Add ice to strain, stir for 10 seconds, then strain contents in into a rocks or coupe glass. Garnish with 5 dashes Amargo Chuncho bitters.