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Pisco Sour
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Provided by: Mixologist Audrey Saunders
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Ingredients
1 1/2 ounces ABA Pisco brandy
3/4 ounce fresh lemon juice
1 ounce simple syrup
1 small egg white
Garnish
Angostura bitters
Instructions
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.
Note
This unusual Peruvian drink was popularized by Charles Baker, food-and-drinks editor of Town & Country in the forties.