Pisco Sour Cocktail

(Formulated by the Hedonista)

If you haven’t ever tried pisco, then it’s time.  Pisco is produced in winemaking regions of Peru and Chile.  Made by distilling fermented grape juice into a high-proof spirit.  My only preference is to buy good quality pisco.  I take no sides in the Peru vs Chile origin.. Although my friends from either place certainly do.  I love good pisco over ice, but my favorite is a Pisco Sour.  When properly made they are frothy, cool, and pleasantly tangy.  The egg white creates a creamy balance between the tart citrus juice and sweet pisco.  To get it right, exercise restraint over the juice and sweetener.

INGREDIENTS:

2 ½ ounces pisco

¾ ounce lime juice (freshly squeezed)

¾ ounce egg white (just one egg white essentially)

½ ounce agave or simple syrup

Ice cubes

4 dashes of Angostura bitters

DIRECTIONS:

In a cocktail shaker, combine the pisco, lime juice, egg white, and agave.  Shake with the ice cubes.  Strain into a glass.  Top with bitters. 

ENJOY!