Recipe: Pisco Sour

The main thing to keep in mind when using eggs is the freshness of the eggs and some details of technique. A small egg white is about two thirds of the usual large egg white. If using, carefully discard the additional white.

    • 1 ½ ounce Pisco
    • ¾ ounce lime juice (or lemon, which I actually prefer)
    • 1 ounce simple syrup
    • small egg white
    • three drops Angostura bitters

Dry shake egg whites and add additional ingredients except for bitters, including ice. Shake vigorously until properly diluted (with one to one-and-a-quarter ounce water), and strain into chilled cocktail glass. Drop bitters onto froth and artfully rake with a thin straw or handle of spoon to create a pattern.

To read Derek's story about the fear of consuming raw eggs and the details of a proper Pisco Sour, click here.

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Derek Brown is a writer, illustrator, bartender, and co-owner of acclaimed bars The Passenger and Columbia Room in Washington, D.C. He sits on the board of directors for the Museum of the American Cocktail. More

Derek Brown is a writer, illustrator, bartender, and co-owner of acclaimed bars The Passenger and Columbia Room in Washington, D.C. He travels throughout the country and around the world in search of great drinks, and the stories behind them. Derek's methodical approach to cocktails was profiled in the Wall Street Journal's "A Master of Mixological Science" and his martini lauded as the best in America by GQ. He's been in numerous media outlets featuring his approach to better drinking, including CNN, The Rachel Maddow Show and FOX. Derek is a founding member of the D.C. Craft Bartender's Guild and on the board of directors for the Museum of the American Cocktail.

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