Pisco Sour

1 1/2 oz. pisco
1/2 oz. fresh lemon juice
1 tsp. sugar
1/2 egg white
1 dash Angostura bitters

Shake well with ice and strain.

This Pisco Sour is a lovely, silver, frothy affair thanks to the egg white. It’s mighty refreshing as well — not at all too sweet. Don’t omit the Angostura unless you absolutely must, as it adds a welcome complexity to the drink. The recipe above is from CocktailDB. Other recipes call for making a blended drink of it, but as with the Ramos Gin Fizz, I prefer to shake-and-strain for a shorter, smoother, less watered-down drink. I also just don’t like blenders much. They harsh my mellow.

I made the above with Alto del Carmen Reservado, a Chilean pisco. Note that Peru lays claim to originating pisco and there’s a bit of kerfuffle between the two countries regarding just whose traditional beverage it is and where Chilé gets off calling their stuff pisco, what with the eponymous city of Pisco being Peruvian and all.

Tokay Punch

Out of 6 pounds of Tokay Grapes, select one pound to be put into the Punch last. Now make a boiling Syrup of three pounds of Sugar and one quart of boiling Water and pour this over the remaining five pounds of Grapes. When partly cold rub it through a sieve, leaving skins and seeds behind. Then add the Juice of two Oranges and two Lemons and one quart of St. Julien Claret, 1 jigger of Angostura Bitters.

Then strain and freeze.

Before serving add 1 pint of good Brandy and an Italian Meringue Paste of six Egg whites, colored a nice red and drop in the remaining Grapes.