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.
1 tablespoonful Bar Sugar in large Mixing glass.
3 dashes Boker’s or Angostura Bitters.
3 dashes Lemon Juice.
2 dashes Anisette.
1 jigger Brandy
½ glass Shaved Ice.
Shake well; strain into tall, thin glass; fill with Apollinaris and serve.
Use a large Mixing glass filled with Lump Ice.
1 jigger Rye Whiskey.
⅔ jigger Orange Curacoa.
1 dash Angostura Bitters.
Shake well; strain into Cocktail glass and serve.
Use a large Mixing glass with Lump Ice.
1 jigger of Burnette’s Old Tom Gin.
1 pony of Orange Juice.
1 Dash of Orange Bitters.
Shake; strain into Cocktail glass and serve.
(For a Party of 16)
1 bottle Champagne.
1 bottle Rum.
2 tablespoons Dr. Siegert’s genuine Angostura Bitters.
3 sweet Oranges.
2 pounds Powdered Sugar.
10 fresh Eggs.
Dissolve the Sugar in the Juice of the Lemons and Oranges adding the Rind of 1 Orange.
Strain through a Sieve into a bowl and add by degrees the whites of the Eggs beaten to a froth.
Place the bowl on Ice ‘till cold, then stir in the Rum and Wine until thoroughly mixed. Serve in fancy Stem glasses.