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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