Maple Pisco Sour

By MollyandBrandon
December 9, 2013
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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
  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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