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Pisco Sour

Provided by: Mixologist Audrey Saunders
Served at: Bemelmans Bar

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1 1/2 ounces ABA Pisco brandy
3/4 ounce fresh lemon juice
1 ounce simple syrup
1 small egg white

Angostura bitters


Measure all ingredients except the bitters into a mixing glass. Shake well for at least 10 seconds, to emulsify the egg white, and strain into a chilled martini glass. Drop the bitters on the surface of the drink to create a circular pattern. Drag a toothpick through the droplets to swirl.

This unusual Peruvian drink was popularized by Charles Baker, food-and-drinks editor of Town & Country in the forties.

(Published 2003)

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