Inspired by the Peruvian version, this frothy Pisco Sour cocktail is made with Pisco brandy, citrus juice, simple syrup, and an egg white garnished with orange bitters.
To a cocktail shaker, add pisco, egg white (if using), lime juice, and simple syrup (without ice). Shake vigorously until well mixed, about 30 seconds to 1 minute.
To the shaker, add ice about half way, shake again to chill everything, about 30 seconds to a minute.
Strain into a chilled Nick & Nora glass (or Old Fashioned glass), garnish with 3 to 5 drops of Angostura bitters, and serve.
Notes
Pisco brandy: A brandy (from fermented grapes) made in Peru or Chile.
Egg white: Optional but recommended for a frothy top on your drink. Omit if you cannot or do not want to consume raw eggs.
Lemon juice: The IBA version of the cocktail is made with lemon juice, but the original Pisco Sours were made with lime.
Simple syrup: To make it yourself, combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Stir until sugar is dissolved (do not boil). Remove from heat and cool before adding 1 tablespoon (or more to taste) to your cocktail shaker with the other ingredients. Store leftover simple syrup covered in the refrigerator for 3-4 weeks.
Yield: This recipe makes 1 cocktail.
Glassware: The Pisco Sour is traditionally made in a Nick and Nora glass, stemmed cocktail glass somewhere between a martini glass and a coupe glass. Nick and Nora Charles are a fictional married couple from the book The Thin Man by Dashiell Hammett. The glass is named after them (he, an alcoholic detective and her, a wealthy heiress).
Big batch: Pisco Sours are best prepared one delicious drink at a time.
Chilean Pisco Sour: Substitute Chilean pisco for the Peruvian variety and Pica lime for the lemon juice. Omit the egg white and orange bitters.
Piscola: Pisco brandy with cola.
Chilcano: Pisco brandy with ginger ale.
Capitán: Pisco brandy with vermouth.
California Pisco Punch: Peruvian pisco, pineapple juice, and lemon.