The Pisco Sour

Ever since a run in with unlimited tequila shots, I have shied away from the Mexican distillate like a beaten dog to a new couch. This often leaves me being forced to sip some skunky south of the border beer at pool parties and Mexican eateries. But in a just world, every place serving tequila would be required also to have a bottle of pisco handy. But here is the thing, in taste and form pisco has next to nothing in common with tequila.

Pisco is a high proof, mostly Peruvian but also Chilean, form of brandy. Distilled from grape juice or must, pisco delivers a pleasing aromatic drink when enjoyed neat. But pisco really shines in a Pisco Sour. A sour is one of the patriarchs from which most drinks evolve and is simply a blend of alcohol, citrus juice, sweetener, and an egg white. The drink is a frothy, bracing refreshment that just may make you develop your own reason for not drinking tequila.

Pisco Sour

This is a simple proportion requiring you to remember just two numbers: 3 and 1.

3 ounces Pisco (Barsol is the most widely available, but use what you can find)
1 ounce simple syrup
1 ounce lime juice
1 egg white
Nutmeg (but only fresh and whole)
3 dashes of Angostura bitters

Combine the pisco, simple syrup, lime juice, and egg white into a cocktail shaker. Add ice, cover, and shake vigorously. I like to shake until I have recited all of the capitals of South America; don't forget Bolivia has two capitals. Strain into a chilled coupe, cocktail glass, or Tervis tumbler. Grate a small amount of nutmeg on top and add three dashes of bitters. Head to a pool or the beach.