Gringo Pisco Sour

Ingredients

• 2 ounces Pisco Capel Reservado brandy
• 3/4 ounce simple syrup (page 154)
• 3/4 ounce freshly squeezed lemon juice
• 1/2 ounce freshly squeezed orange juice
• 1 egg white
• 3 dashes Angostura bitters, for garnish
• 1 orange half-wheel, for garnish
• 1 brandied cherry (see page 36), for garnish

Steps

1. Pour the brandy, syrup, juices, and egg white into a mixing glass. Close the shaker and shake very hard without ice for a few seconds. Add large cold ice cubes and shake vigorously for up to 30 seconds. Strain into a Collins glass filled with ice and garnish with the bitters, orange, and cherry.
2. Dominant Flavors: grape musk and citrus
3. Body: creamy, chalky, chewy
4. Dryness: off-dry
5. Complexity: medium, subtle
6. Accentuating or Contrasting Flavors: angostura bitters
7. Finish: short, dry with citrus overtones
8. Glass: Collins