Pisco sour

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Pisco Sour

Cocktail recipe from Epicurious:

In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters.

  • In this recipe, any Chilean Pisco will do, but be aware that Chilean and Peruvian Piscos are not interchangeable. Chilean Pisco is sweeter and has a slightly lower proof. So if you use the Peruvian stuff, adjust the amount of lemon juice and simple syrup accordingly. Both kinds are available at many good liquor stores.
  • Chilean Amargo bitters are virtually impossible to buy in the U.S., but easy-to-find Angostura Bitters make an acceptable substitute. Yet since, as Ryan McGrale says, they are "sharper and spicier, go a little lighter on the bitters if you're using Angostura."