Maple Pisco Sour

December  9, 2013
1 Ratings
Photo by Molly Wizenberg
  • Serves 1
Author Notes

This recipe is adapted from Gary Abts, opening bar manager of Essex. —MollyandBrandon

What You'll Need
  • 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
  1. 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.
  2. 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.

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Brandon and Molly met because of a mutual interest in food - or, more specifically, when Brandon read Molly's food blog Orangette and sent her an e-mail that included some very effective compliments. The better part of a decade later, they co-own and run the restaurant Delancey and its sibling Essex, in Seattle. Brandon is the chef of both, and when he's not manning the wood-burning oven, he likes to make things from scratch that more sane people would probably buy, like mustard, vinegars, pretzels, and obscurely flavored liqueurs. Molly is the manager / Organizer of All Things at Delancey and Essex, and she is also the author of the New York Times bestseller A Homemade Life and the forthcoming memoir Delancey. They have a young daughter named June, who is excitedly crawling toward the refrigerator as Molly types this sentence, and two dogs named Jack and Alice.

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