Ingredients:

  • 2 ounces (60 ml) Pisco (Non-Aromatic, e.g., Quebranta)
  • 1 ounce (30 ml) Fresh Lime Juice, freshly squeezed
  • 75 ounce (22.5 ml) Simple Syrup (1:1 sugar and water)
  • 1 large Egg White (Approx. 30 ml)
  • 2-3 dashes Angostura Bitters (for garnish)
  • Ice (Sufficient for shaking)

Instructions:

  1. Chill the Glassware: Place the serving glass (coupe or rocks) in the freezer or fill it with ice water to ensure it's properly chilled.
  2. Make the Simple Syrup: If not already prepared, combine equal parts sugar and hot water and stir until dissolved. Let cool completely.
  3. Measure Ingredients: Use a jigger to accurately measure the Pisco, fresh lime juice, and simple syrup into the cocktail shaker tin.
  4. Add the Egg White: Carefully separate the egg white from the yolk and add the white to the shaker tin along with the other liquids.
  5. The Dry Shake (The Secret to the Foam): Tightly seal the shaker tin. Shake vigorously and rapidly for 15–20 seconds without ice. This emulsifies the egg proteins and creates a stable, velvety foam.
  6. The Wet Shake: Open the shaker and fill it approximately two-thirds full with fresh, high-quality ice cubes. Re-seal and shake vigorously for another 15–20 seconds until the outside of the tin is thoroughly frosty.
  7. Strain and Serve: Discard the chilling water from the serving glass. Using a Hawthorne strainer (and ideally a fine-mesh sieve for a double strain), pour the Pisco Sour cocktail into the chilled glass.
  8. Garnish: Allow the foam layer to settle for a few seconds. Administer 2-3 drops of Angostura Bitters directly onto the white foam for visual contrast and aromatic complexity. Serve immediately.