Tonight, buoyed by the silky egg-fortified goodness of the O’Farrell St. Fizz we outlined a couple of posts ago, and a lust for new and untried spirits, I shook up a Pisco Sour. The recipe comes courtesy Gary Regan’s The Joy Of Mixology.

Pisco Sour

2 oz Pisco brandy
1/2 oz simple syrup
1 oz fresh lemon juice
1 very fresh egg white

Combine all ingredients in shaker. Shake violently and protractedly with substantial ice. Strain into a champagne flute and top the foam with a couple of drops of Angostura bitters.

This drink had me wishing it were summer already (for yet another reason). It would summarily dispatch the kind of heat-borne thirst I’m not expecting to arrive here until at least August. It came off airy, soft, and bright, with a pleasant, clean medicinal twinkle.

These egg drinks are the business!

Filed under: Cocktail Hour, Ingredients, Recipes, Uncategorized

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