My favorite cocktail of all time is the Pisco Sour. I drank many many of these little guys when I lived in Peru in 2002. They are creamy and yet sour, refreshing and packed with punch. So in honor of our recent yarn tasting event with the Mirasol Yarns, I present to you the Pisco Sour. If this is entirely too much work, my recommendation for the best pisco sour in the area is the Magestic Cafe or Restaurant Eve, who have the same recipe for pisco sour and whose bartenders are committed enough to shake this thing until it is frothy and wonderful.
- 1 egg white
- 2 1/2 ounces Pisco (now available at the ABC store!)
- 1/2 ounce simple syrup
- 3/4 ounce fresh lemon juice
Put all the ingredients in a shaker with ice and shake for a long long time…LONG TIME! Then pour into a martini glass and dribble a bit of Angostura Bitters on top.