Pisco Sour

Time 5 minutes
Yields Serves 1
Pisco Sour
(Bob Chamberlin /Los Angeles Times)

Combine the Pisco, superfine sugar, egg white and both juices in a cocktail shaker half-filled with ice. Cover and shake vigorously for 20 to 30 seconds, until the egg white is frothy, then strain into a highball glass or wineglass. Shake a couple of dashes of bitters on top (they should stay suspended) and serve.

Pisco is Peruvian brandy. This is adapted from “Brunch” by Marc Meyer and Peter Meehan.

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