Ingredients
3 oz BarSol Pisco
1 oz lime juice
3/4 oz 2:1 demerara syrup
1 egg white
Angustora Bitters
Directions
Dry shake all ingredients except the bitters, to froth the egg white. Then shake with ice. Pour in a chilled glass. Dot foam with dashes of Angustora bitters, then make a pretty design with a toothpick.
Notes
Wow, the egg white really tones down the pisco (in a good way!). I’d like to try other proportions I’ve seen on The Educated Barfly and Cocktail Chemistry, where it’s 2 oz pisco and 3/4 oz lime.
