Recipe: Pisco Sour

By Derek Brown

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.

This article available online at:

http://www.theatlantic.com/health/archive/2010/05/recipe-pisco-sour/57347/