8th and collins

1 1/2 oz Pisco Quebranta (Macchu Pisco)
1/2 oz Anchor Genevieve (Boomsma Oude Genever)
3/4 oz Lemon Juice
3/4 oz Simple Syrup
2 dash Angostura Bitters
1 Egg White

Dry shake the egg white and lemon juice. Add rest of ingredients and ice. Shake, strain into a cocktail glass, and garnish with 3 drops of Angostura Bitters.

After the Stormy Mai Tai, our quest for the unusual led us to the first edition of the Rogue Beta Cocktails book. There, I spotted the 8th and Collins which reminded me a bit of the Rosy John that Charles Baker wrote about in his South American Gentleman's Companion. Like the Rosy John, the 8th and Collins by Chicago's Mike Ryan utilized a split spirit pisco and gin/Genever mix in the egg white-laden Sour. Well, technically Mike's recipe called for an American Genever replica (Genever, like Cognac, is a protected geographical product); since we lacked Anchor's Genevieve, I opted for a true Genever in its place.
The 8th and Collins' Angostura Bitters garnish paid dividends on the aroma where it joined the pisco notes that seeped through the egg white froth. The sip offered up a creamy lemon and malt mix, and the swallow began with the pisco's funky brandy notes and ended with the Angostura spice and perhaps some of the botanicals from the Genever.  Overall, with the Genever and bitters, it was an interesting variation on the classic Pisco Sour.