Pisco SourElizabeth Perrin
This version of a classic South American cocktail was created by Eben Freeman, bartender of Tailor restaurant in New York City.
Recipe information
Yield
Makes 1 serving
Ingredients
1
/4 cup (2 ounces) Pisco
2
tablespoons (1 ounce) fresh lime juice
1
tablespoon (1/2 ounce) simple syrup
1
large egg white
1
cup ice cubes
Dash (3 drops) Angostura or Peruvian bitters
Need to make a substitution?
Preparation
In large cocktail shaker, combine Pisco, lime juice, simple syrup, and egg white. Shake vigorously for 25 seconds. Add ice and shake vigorously again. Strain into coupe glass and dot three drops of bitters on top of froth. If desired, drag toothpick through dots to create patterns such as hearts or squiggles.