Pisco is a colorless grape brandy produced in either Chile or Peru, and I wouldn't recommend joining any debate as to which region's pisco is superior. No matter what type you prefer, the end result will always be delicious. Pisco goes down nice and easy, especially on a hot day. But it packs a significant punch, so keep that in mind.
Enjoy!
Pisco Sour
1 1/2oz Pisco
3/4oz fresh lime juice
1oz simple syrup
Several drops Angostura Bitters
1 small egg white
Dry shake egg white pisco and lime, add ice and shake vigorously again. Strain into a well chilled cocktail glass and garnish with several drops of Angostura Bitters on top of the foam created by the egg.
*If you're squirrely about using raw eggs in cocktails, see our blog post: The incredible drinkable egg.
Cheers Y'all
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