Boston| Cocktails| Craft| Recipes| Video

Crafting Cocktails: Sean Earley's Pisco Sour

By Sean Earley
The Bar

Ward 8

Ward 8 opened its doors in the heart of historic Boston in the winter of 2013. Offering comfort-food classics in an industrial-meets-homey space, Ward 8 is focused on a top-notch hospitality program for guests to enjoy anything from snacks, homestyle meals, and of course, delicious craft cocktails.


Pisco Sour

  • 1 egg white
  • 1 1/2 oz Macchu Pisco
  • 3/4 oz lemon juice
  • 1 oz simple syrup
  • 9 drops Angostura bitters
  1. Dry shake the first four ingredients
  2. Shake with ice.
  3. Strain into glass.
  4. Draw design marks.

About the Drink

The national drink of both Chile and Peru, the Pisco Sour is named for its base liquor, pisco, a type of brandy which Sean describes as a raw and un-finessed alcohol. This South American cocktail has a slight variation between countries. Sean uses the Peruvian method, with egg white and bitters.

Crafting Cocktails is our "how-to" recipe and video series where you get to see some of our favorite bartenders making their favorite drinks.
See All Crafting Cocktails Series →
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