Pisco Sour Frothed Lime Cocktail
Peru's national cocktail — pisco brandy shaken hard with fresh lime juice, simple syrup, and egg white until a thick, frothy head forms, finished with a few drops of Angostura bitters.
Ingredients
- 6 oz pisco (Peruvian or Chilean brandy)
- 3 oz fresh lime juice
- 1 1/2 oz simple syrup (equal parts sugar and water)
- 2 large egg white
- 2 cups ice cubes
- 4 dashes Angostura bitters
Instructions
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1
Combine 6 oz pisco (Peruvian or Chilean brandy), 3 oz fresh lime juice, 1 1/2 oz simple syrup (equal parts sugar and water), and 2 large egg white in a cocktail shaker without ice. Seal and shake vigorously for 15 seconds — this dry shake creates the foam.
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2
Add 2 cups ice cubes to the shaker. Seal and shake hard again for another 15 seconds until very cold.
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3
Double-strain through a fine-mesh strainer into chilled coupe or rocks glasses.
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4
Add 4 dashes Angostura bitters on top of the foam. Use a toothpick to drag a pattern if desired. Serve immediately.