Enrique Sanchez - La Mar - San Francisco

Enrique Sanchez has been making Pisco Sours since the age of 14. Doing quick math, that means he rivals McDonald’s in number of product served. Behind the bar at La Mar Cebicheria in San Francisco, Enrique and his staff churn out thousands of Pisco Sours every night. Followed by some delicious ceviche, there could be not better way to experience the essence of Peruvian gastronomy without having to leave the United States. Enrique was Hanging with Harris.

3 parts Pisco

1 part lime juice

1 part simple syrup

one egg white


dry shake for maximum foam

add ice and shake

double strain into a Pisco Sour glass


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