Friday Cocktail: Pisco Sour

On Monday I told you all about pisco, the Peruvian/Chilean grape brandy that is so delicious you simply have to grab yourself a bottle right now. It's available in the UK more widely than ever now, and is something I believe everyone should have in their drinks cabinet.

I've spent the week trying out different versions of pisco sour recipes (what a tough job), but this one is based on the more traditional ingredients - a lot of people use lemon or leave out the bitters, but these recipes just miss the mark for me.

 I think has the perfect balance between zingy lime and soft, fluffy sweetness from the syrup and egg white, both of which really compliment the fruity pisco.

Pisco Sour (serves one)

Ingredients:

• 3 shots pisco
• 1 shot fresh lime juice
• 1 shot simple syrup
• 1 egg white
• Dash angostura bitters

Shake it!

1. Put everything except the bitters into a cocktail shaker, and add a couple of ice cubes. Give it a good, vigorous shake for 10-20 seconds, or until the egg whites are nice and fluffy.
2. Remove the ice cubes, then strain the liquid into a pretty tumbler or old-fashioned glass.
3. Sprinkle the drops of bitters over the top so they make a pretty pattern in the egg whites.

With thanks to Cathrine Lindblom for the photograph.