INGREDIENTS

For the Mixed Recipe:

  • 2 oz Pisco
  • 1 oz fresh lime juice*
  • 1 oz simple syrup
  • ½ to 1 oz egg whites (pasteurized egg whites are available in many supermarkets)
  • 1 drop of Angostura Bitters

For the Blender Recipe:

  • 1 ½ cups Pisco
  • ½ cup fresh lime juice*
  • ¼ cup super fine sugar or simple syrup
  • 6-8 large ice cubes
  • 2 egg whites (or about 2 tablespoons pasteurized egg whites)
  • Angostura Bitters

1
Servings

5 mins
Prep Time

0 mins
Cook Time

5 mins
Total Time

GUIDE / INSTRUCTIONS

For the Mixed Recipe:

  • In shaker with 5 large ice cubes, combine Pisco, lime juice, and simple syrup, adding egg white last.
  • Shake vigorously for 10-20 seconds and immediately strain into a 6 oz rocks glass (be careful not to allow any ice to pour into the cocktail).
  • Garnish with a single bullet of Angostura Bitters in the middle; do not stir the bitters into the cocktail.

For the Blender Recipe:

  • Pour Pisco into a blender with lime juice and sugar/simple syrup.
  • Blend for 30 seconds until sugar is dissolved.
  • Add ice cubes (do not use crushed ice) and egg whites; blend for about 30 seconds.
  • Pour into 6 oz rocks glasses.
  • Allow to sit for 20 seconds until the frothy head forms on top.
  • Drop just one drop of Angostura Bitters for garnish on the center of foam; do not stir the bitters into the cocktail.

*To best match the taste of Peruvian limes (which are not available today in the U.S.) use limes from Mexico or Florida and key limes when possible. Or use ½ lemon juice and ½ Persian lime juice.

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