Pisco Sour

Steps

1. 1

   Add the pisco, lime juice, simple syrup, and egg white to the smaller tin of your shaker. Put the larger tin on top and seal it tight. Shake hard for about 10 seconds without ice to whip the egg white into a thick foam. You'll feel the shaker get slightly warmer from the friction.

   ~10s

   

   !Skipping the dry shake leaves you with thin, watery foam instead of a thick head.

2. 2

   Open the shaker and add a generous handful of ice to the small tin. Seal it again and shake hard for another 10 to 12 seconds. The outside of the shaker should be frosty and too cold to hold comfortably.

   ~12s

   

   !Shaking too softly won't chill the drink enough or whip the foam properly.

3. 3

   Pop the shaker open and fit the Hawthorne strainer over the small tin. Pour the drink through the strainer into your chilled coupe glass. If you want a perfectly smooth top, hold a fine mesh strainer over the glass as you pour.

   

   !Pouring too fast can break the foam and leave gaps in the surface.

4. 4

   Dash the Angostura bitters onto the center of the foam. You can leave them as dots or drag a toothpick through them to make a simple design. Serve it right away while the foam is cold and stiff.

   

   !Dropping the bitters from too high will break the surface of the foam.