Pisco Sour

Since we're on the subject of great pisco drinks, here the other classic involving this Peruvian and/or Chilean spirit.

2 ounces Pisco
3/4 ounces Lime Juice
3/4 ounces Simple Syrup
1 Whole Egg White
2 Dashes Angostura Bitters

Combine everything EXCEPT the bitters.  First dry shake or shake without ice (I know...it makes absolutely no sense calling it 'dry shake' when you really think about it...).  Then after a good 30 second shake to emulsify the egg white, add your ice and shake again for another 20 seconds.  Double strain int a cocktail coupe and now you can add your bitters on top.  If you're feeling real fancy, try to make a design!  Or do what all the real cool guys are doing now...but your angostura in an atomizer, and make a fancy stencil so you can have a sweet design ontop yo drink!  CHEERS!

Pisco Punch

Everybody needs a good Pisco Punch recipe.  Here's mine...

2 ounces Pisco
1 ounce distilled water (or otherwise purified)
3/4 ounces lemon juice
2/3 ounces pineapple syrup (1:1 sugar to fresh squeezed pineapple juice.  For an added bonus, mix in about 1 tsp of gum arabic to make it a gomme syrup)
2 dashes vanilla extract (just a few drops or sprays from your atomizer)

Now some will have you shake and strain this drink, though since we're already pre-diluting this cocktail with water, I don't find that necessary.  Instead, I like to build it over ice in a punch glass and then give it a healthy stir (around 40 rotations) to bring it down to temperature.  Really a fantastic drink.  Nice and dry and tart like any great punch.  This one goes hand in hand with the Philadelphia Fishhouse Punch.