Pisco Sour
Date: 2008-07-25
From: Irene Gray
Serves: 4

The egg white from a whole hen egg is too much for two drinks,
but just right for four; a quail egg white is OK for two.
Peruvian limes are traditional but US-standard Persian limes are too
sharp (more appropriate for Caipirinhas; key limes work).
Using raw sugar instead of syrup doesn't work: the sugar sinks to the
bottom and doesn't balance the lemon, the drink will seem thin.

6	ounce	Pisco (Machu Pisco brad)
2	ounce	Simple Sugar Syrup (equal parts sugar and water dissolved)
3	ounce	Lemon juice (about 2 lemons, freshly squeezed)
1     		Eggwhite from Hen Egg
10	cubes	Ice
4	dash	Angostura Bitters

Vigorously shake Pisco, Sugar Syrup, Lime Juice, Egg White and Ice in
cocktail shaker for one minute -- froth the egg and chill down the
drink.

Pour into martini glasses.
Garnish by floating drops of Bitters on the egg froth;
draw a knife edge through the drops to create a pattern.