2 oz Pisco
1/2 oz Angostura Bitters
1/2 oz Lemon Juice
1/2 oz Lime Juice
1 oz Simple Syrup
1 Egg White
Shake the egg white, pisco, and juices. Add simple syrup and ice, and shake again. Strain into a cocktail glass and garnish with a mint sprig.
On The Pisco Book website, there are additional recipes not included in the book. One that caught my eye was an intense Pisco Sour variation called the Archie Bunker. The recipe was attributed to a Patrick from San Francisco without much other information provided. Once mixed, the mint garnish coupled with the cherrywood and clove spices in the Angostura Bitters on the nose. Next, the creamy cherry and citrus sip was followed by pisco as well as allspice and other Angostura notes on the swallow.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!