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Pisco Sour

The Pisco Sour is perhaps the most famous drink that uses this special South American form of brandy. The key ratios as standardized in Peru is 3 parts Pisco, 1 part lime juice, 1 part simple syrup. The egg white adds a lushious mouth-feel to it, and the bitters dashed on top add both a nice aromatic nose to it, plus perhaps more importantly will elimiate the "wet dog" smell that an egg white foam will cause.

Pisco Sour
2 ounces pisco
3/4 ounce lime juice
3/4 ounce simple syrup
1 whole egg white
2 dashes Angostura Bitters
Garnish: Dash of bitters
Shake everything except the bitters hard with ice. Strain into a champagne flute. Use the bitters as an aromatic garnish to the top of this drink.
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