Maple Pisco Sour
Author Notes: This recipe is adapted from Gary Abts, opening bar manager of Essex. —MollyandBrandon
Serves 1
-
1 3/4
ounces BarSol pisco
-
3/4
ounce freshly squeezed lemon juice
-
1/2
ounce grade B maple syrup
-
1
egg white, from a large egg
-
5
drops Angostura bitters, for garnish
- In a cocktail shaker, combine the pisco, lemon juice, maple syrup, and egg white, adding the egg last. At this point, you can either do a dry shake (shake the cocktail vigorously without ice for 30 to 40 seconds, then add ice and shake a second time to chill it), or you can add ice to the shaker from the get-go and shake vigorously for 30 to 40 seconds.
- Either way, strain into a chilled coupe, and garnish with five drops of Angostura bitters -- drag through them with a toothpick if you feel like being fancy.
- This recipe is a Community Pick!
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