The national drink of Peru.
It seems like I have become obsessed with egg whites in cocktails in the last 6 months, and the Pisco Sour is one of my favorites. For those of you not familiar with Pisco, it is a lightly aged brandy from South America which is a bit like a surprisingly smooth cousin to grappa.
This drink is a sour, which is a type of cocktail that balances sweet and sour (other drinks in this family are the whiskey sour, the margarita and the sidecar). The Pisco Sour is a little more sour than sweet, and the pisco and angostura add a richness to it that is pretty unique if you haven’t had pisco before. My recipe replaces the standard simple syrup with agave nectar to add a little more depth to the drink.
I love this drink, but for a lot of people the egg white freaks them out. There has been a lot of discussion about how to use egg whites, but the generally accepted wisdom is that the only really dangerous part of an egg in terms of salmonella is on the outside of the shell (and perhaps in the yolk) but not in the white. If you are really paranoid you can buy pasteurized egg whites at the store which have the added advantage of not having to deal with cracking and deyolking a bunch of eggs.
- 2 1/4 oz ounces pisco
- 1 ounce fresh lime juice
- 3/4 ounce agave nectar
- 1 Dash Angostura bitters
- 3/4 ounce egg white
Add all ingredients to cocktail shaker without ice and shake for 15 seconds. This helps emulsify the egg whites into a foamier texture. open the shaker and add ice and shake some more for another 30 seconds. Double strain into a chilled cocktail glass. Finally, drip 4 drops of angostura bitters on top of the foam and drag a toothpick through the drops to make a pattern.