Made with pisco, a type of brandy that’s very popular in Peru and Chile, the pisco sour is probably the best-known cocktail import from South America. Its hallmark is its frothy top, which is produced by the addition of an egg white. Starting the drink with a “dry shake”— shaking the ingredients together before adding ice to the shaker—you’ll end up with a frothier drink and avoid diluting it too much.
- 1 egg white
- 2 oz. (60 ml) pisco
- 3/4 oz. (20 ml) fresh lime juice
- 1/2 oz. (15 ml) simple syrup
- 3 dashes Angostura bitters
1. In a cocktail shaker without ice, combine the egg white, pisco, lime juice and simple syrup. Cover and shake very vigorously for about 30 seconds. Fill the shaker with ice and shake again for 20 seconds more. Strain into a chilled cocktail glass. Shake the bitters on top of the drink and use a straw to swirl the bitters in the foam. Serve immediately. Makes 1 drink.
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