Sunset Cocktail: Pisco Sour Day (Peru)

2 oz La Caravedo Pisco Puro Quebranta
1 oz Meyer Lemon Juice
1/2 oz Gomme Syrup
1 Egg White
2-3 dashes Angostura Bitters

Shake first four ingredients vigorously without ice until the Egg White is nice and frothy. Shake again with ice and double strain into an Old Fashioned glass. Garnish with a lemon wheel and a few dashes of bitters in the foam.

To prove how dedicated I am to this I just got my first bottle of Pisco and sat outside in the February cold just to make the Peruvian National Pisco Sour Day. I don’t even like sours, though, Meyer Lemons make sour drinks tolerable. I do, However,  love a good egg white drink.

I’ve never has Pisco before and in the sour it looses most of its character, as does just about anything in a sour. It’s a clear Brandy usually made in Chile and Peru. I have no idea if this brand is a good representation of the style but it kinda reminds me of grappa. That being said, I’m not very well versed in grappa. I’ll need to try this in something else.

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