This week I’m going to explore a cocktail that has been on my to-do list for quite some time, the Pisco Sour. This cocktail has been gaining popularity for years in the US and is a favorite among some of my fellow cocktail bloggers. One of the first print recipes for this cocktail can be found in Charles Baker’s The South American Gentleman’s Companion. Where he highlights the drink’s signature touch, bitters dashed on top of the cocktail for aroma rather than flavor.
What makes this presentation possible is the use of an egg white in the recipe. When shaken the egg white froths and adds a creamy foam layer to the top of the cocktail upon which the dashed bitters sit. This allows the bitters to present as an aroma only as you sip the liquid cocktail from beneath.
I don’t have any experience with Pisco at all and I’m eager to pick some up and shake up some Pisco Sours. Check back throughout the week to hear how things are going.
Pisco Sour (Joy of Mixology
2 oz Pisco Brandy 1 oz Fresh Lemon Juice 1/2 oz Simple Syrup 1 Egg White (Small Egg) Angostura Bitters
1) Combine ingredients with ice in a shaker. 2) Shake until chilled and foam has formed. 3) Strain into a chilled champagne flute. 4) Dash some bitters on top.