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.

PIsco Sour

3 parts Pisco

1 part lime juice

1 part simple syrup

one egg white

Instructions

  • dry shake for maximum foam
  • add ice and shake
  • double strain into a Pisco Sour glass
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    Billy Harris

    Whether he's in South Beach, Aspen, New York, LA or New Orleans, Billy Harris hangs with the best chefs, bartenders and restaurateurs in America.

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