For me a good Pisco sour is four parts Pisco, one part lime, one part simple syrup and one egg white.
- 2 ounce Pisco
- ½ ounce freshly squeezed lime juice
- ½ ounce simple syrup
- 1 small egg white
- 3–4 drop Angostura bitters
Add the Pisco, lime juice, simple syrup and egg white to cocktail shaker. Cover and vigorously “dry shake” the ingredients about 30 seconds to combine. Don’t skip this step it really helps build structure. In fact the longer and more vigorously shake the more lift you’ll get from the foam it creates. Uncap the shaker and fill nearly full with medium ice cubes and shake again vigorously until frothy, about 1‑minute.
Use a Hawthorn strainer to double strain the cocktail through a wire-mesh sieve into a chilled old fashioned glass. Wait a moment for the foam to rise, then strategically place 3 or 4 drops bitters in a circle on top. Use a skewer or toothpick to connect the dots decoratively. Makes 1.