Pisco Sour Recipe
Pisco, lime juice, egg white, simple syrup, Angostura bitters
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare and dry-shake
Add 2 oz pisco, 1 oz fresh lime juice, 0.75 oz simple syrup, and 1 large egg white to a cocktail shaker. Do not add ice yet. Seal the shaker and shake vigorously for 15–20 seconds (a 'dry shake') to emulsify the egg white and create a foamy texture.
Wet shake
Open the shaker, add 1 cup of ice, reseal, and shake very vigorously for 10–15 seconds until the outside of the shaker becomes frosty and the mixture is well chilled (this chills and dilutes the drink and further aerates the foam).
Strain
Double-strain the cocktail into a chilled coupe or rocks glass (use a Hawthorne strainer and a fine mesh strainer) to remove ice shards and ensure a silky texture.
Finish with bitters
Carefully add 3 dashes of Angostura bitters on top of the foam. For a decorative pattern, use a toothpick to drag through the drops to make swirls or simple dots.
Garnish
Optionally garnish with a lime wheel or twist on the rim or floated on the surface. Serve immediately while the foam is fresh and aromatic.