This was one of the first cocktails I ever made. The Pisco sour is a wonderful cocktail hailing from South America. As with everything illustrious and desired, this Pisco-based cocktail has fairly foggy origins as several claims to have been its creator. The most accepted tale is that it began its existence in Lima’s popular, wood-paneled Morris Bar back in the early 20th century.
- 3 oz (2oz if you are going for more smoothness) Pisco
- 0.5 oz Lime Juice
- 0.5 oz Lemon Juice
- ¾ oz Simple Syrup
- 1 Fresh Egg White
- Pinch of Chaat Masala.
- 3-4 drops Angostura Bitters
- Combine pisco, lime, simple syrup, and egg white in a cocktail shaker without ice and seal. Shake vigorously until egg white is foamy, about 10 seconds.
- Add ice to shaker and shake again very hard until well-chilled, about 10 seconds. Strain into a chilled cocktail glass; dash bitters atop the egg-white foam. There should be no ice in the drink