of Bemelmans Bar at the Carlyle Hotel
1 1/2 ounces ABA Pisco brandy
3/4 ounce fresh lemon juice
1 ounce simple syrup
1 small egg white
Garnish: 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.
Note: This unusual Peruvian drink was popularized by
Charles Baker, food-and-drinks editor of Town &
Country in the forties.