I originally created this cocktail to demonstrate the effect of adding egg whites to cocktails – that’s because this is a fantastic example of how egg whites can dramatically change the texture and flavor of a drink.
The Pisco Sour is perhaps the most well known cocktail that uses Pisco, a spirit made primarily in Chile and Peru from grapes. It’s a refreshing and tart drink (though you are welcome to adjust the lemon and simple syrup to your taste.)
Making a Pisco Sour?
Here’s the Boston Shaker I recommend:
Stainless Steel Boston Shaker Set
This is my ideal Boston shaker combination. The larger tin is weighted to add rigidity but the smaller is unweighted to give the best seal. We designed this shaker to be the perfect shaker for the busiest bartender – durable, easy to use, and easy to open every time (without losing a drop!)
- 2 oz Pisco
- 1 oz Lemon Juice
- 1/2 oz Rich Simple Syrup
- 3/4 oz Egg Whites (About half an egg)
- 5 drops Angostura Bitters for garnish
- Add all ingredients to a shaker without ice and "dry shake." (Shake without ice)
- Add ice and shake normally
- Double strain with a hawthorne and fine strainer into a pre-chilled coupe glass
- Garnish by dropping a few drops of Angostura Bitters into the egg foam and dragging a toothpick through the drops.