Hi, Would like to know the portions to use for mixing up a large amount of Pisco Sour for a group of 30, for a welcome cocktail... Can it be made ahead, chilled and shaken up when ready to use? Should the egg white be substituted in this case... appreciate your feedback... planning 80th b-day for Peruvian dad. Cheers, MakairaBlue
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Would like to know the portions to use for mixing up a large amount of Pisco Sour for a group of 30, for a welcome cocktail...
Can it be made ahead, chilled and shaken up when ready to use?
Should the egg white be substituted in this case... appreciate your feedback... planning 80th b-day for Peruvian dad.
Cheers,
MakairaBlue