Peruvian Pisco Sour with Lime and Egg White Foam

What you need

• 60 ml (2 oz) pisco, Peruvian quebranta if available
• 30 ml (1 oz) lime juice, freshly squeezed
• 22 ml (3/4 oz) simple syrup, equal parts sugar and water
• 1 egg white, from a large egg
• aromatic bitters, a few drops, for serving
• ice, for shaking

Method

Restated from the original video

1. 1

   Put a small tumbler or coupe in the freezer to chill.

2. 2

   Pour the pisco, lime juice, simple syrup and egg white into a cocktail shaker.

3. 3

   Close the shaker and shake hard without ice for about 20 seconds to build the foam.

4. 4

   Open it, fill it with ice, close again and shake for another 15-20 seconds until the outside feels very cold.

5. 5

   Strain into the chilled glass and let the foam settle on top for a few seconds.

6. 6

   Dot 3-4 drops of bitters onto the foam and pull a toothpick through them to make a pattern.

7. 7

   The egg white stays raw, so use a pasteurized egg if serving anyone young, elderly, pregnant or immunocompromised. Serve at once.

Imported from blossomtostem.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.