Maple Pisco Sour

Name: Maple Pisco Sour
Yield: Serves 1
Ingredients: 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

By MollyandBrandon

December 9, 2013

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Maple Pisco Sour — 1 of 2 Photo by Molly Wizenberg

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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

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.