Featured Cocktail – The Pisco Sour
Today’s featured cocktail is the Pisco Sour. And I don’t want to give too much away, but this drink came up in conversation during the interview with Leeann because we started to discuss all the amazing garnish moves you can make with shaken drinks that contain egg whites.
To make a Pisco Sour, you’ll need:
- 3 oz. Macchu Pisco
- 3/4 oz. simple syrup (1:1) or 2 tsp. Sugar
- 1 oz. fresh lemon juice
- fresh egg white (pasteurized if you like)
- 2 dashes Angostura bitters
After you combine all these ingredients (minus the bitters) in a shaker with ice, you shake vigorously until you can really feel the consistency of the drink begin to change inside the shaker. This is partially a feeling in your hands, and it’s partially a more muted sound as the ice shrinks and becomes muffled by the froth in the drink.
Once you’re confident in the “shaken-ness” of your Pisco sour, you’ll want to strain this into a stemmed cocktail glass, and garnish with a few dashes of your Angostura bitters. If you use a little eyedropper, you can even make little designs that start to resemble latte art if you manipulate the drops with a toothpick before serving.