Ingredients:

  • 3 oz (90ml) Pisco (Peruvian Pisco preferred, Capel or Barsol are good options)
  • 1 oz (30ml) Fresh Lime Juice (key lime juice is fine)
  • 1 oz (30ml) Simple Syrup (equal parts sugar and water, heated until dissolved and cooled)
  • 1 Large Egg White (from a pasteurized egg, for safety)
  • 3-4 Ice Cubes
  • Angostura Bitters (for garnish)

Instructions:

  1. Place your chosen glass (rocks or coupe) in the freezer for a few minutes to chill.
  2. In a cocktail shaker, add the Pisco, lime juice, simple syrup, and egg white.
  3. Without ice, shake vigorously for 30 seconds. This emulsifies the egg white and creates a lovely foam.
  4. Add the ice cubes to the shaker. Shake again vigorously for another 15-20 seconds until the shaker is well-chilled.
  5. Double strain (using both a Hawthorne and a fine-mesh strainer if possible) into your chilled glass. This ensures a smooth, silky texture.
  6. Add a few drops of Angostura bitters on top of the foam. A classic touch, adding a hint of spice and visual appeal.
  7. Serve Immediately and Enjoy responsibly!