Drink of the Week: Pisco Sour

Beppo and I were introduced to the Pisco Sour by the engaging and knowledgeable bartending staff at Eastern Standard. In this drink, we were introduced to two new things: pisco, a Peruvian brandy (essential ingredient in a pisco sour) and drinks with eggs in them.

Let's get the egg issue out of the way: Most of us have probably had egg drinks and not known it. Any drink with a light froth on the top was (hopefully) made with an egg or egg white or a bar mix containing powdered egg whites or the appallingly named mixer-additive called "Foamy Head" (yum).

Anyhoo, for anyone out there who's squeamish about the idea of a raw egg in your cocktail: get over it I say. The egg white in this drink provides a creaminess that you can't get any other way. Think of it as a meringue float on the top of your cocktail - plus, it's additional protein to fortify you for the night ahead. If you're making your drink at home, this is yet another great motivator to get you to buy local fresh eggs.

Pisco Sour
In an iced cocktail shaker, vigorously shake together:

• 1 1/2 ounces pisco
• 1 ounce simple syrup
• 3/4 ounce lemon juice
• 1 egg white (this will be enough if you're going to make two drinks at once)

Strain into a chilled cocktail glass and dot with several dashes of Angostura bitters. (for a totally awesome looking flamed Angostura option, look on Jeffrey Morganthaler's website).

May 13 - Edited to add my How2Heroes video on making a Pisco Sour!