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HISTORY & RECIPE
Ah, the Pisco Sour. In Chile, they are easy to find, easier to drink, and easiest to regret the next day. To make your own, use Chilean Pisco, a brandy distilled from grapes. Mistral and Alto del Carmen are best for mixing.
- 2 parts Chilean Pisco
- 1 part fresh-squeezed lemon juice
- Egg white (or a pinch of powdered egg whites)
- Dash simple syrup
Shake all ingredients without ice first, then shake with ice to get a solid foam. Serve in a champagne flute without ice, garnish with lemon or lime wheel.