Happy Pisco Sour Day! February 01 2015


Unlike with last week’s cocktail—the piping-hot Irish coffee—It’s not immediately clear why this sunny yellow drink from South America would have its day in darkest February. But many of the pisco sour’s elements—from warming brandy to a blanket of egg-white froth—give it a lot in common with other midwinter drinks. It’s also a good drink for a fan of whiskey sours who wants to start experimenting with specialty alcohols.

Pisco itself is a brandy distilled from grape wine, common in both Peru and Chile. Both countries also claim the pisco sour as their country’s national drink. For the Rejigger version, we followed the traditional Peruvian recipe, which calls for slightly spicier Peruvian pisco as well as a sprinkling of bitters on top. A dose of lime juice adds a strong kick, so feel free to up the dosage of simple syrup in the final cocktail as needed.

Large compartment: Pisco Porton
Medium compartment: lime juice
Small compartment: simple syrup
One egg white
Angostura bitters (optional)

Pour the contents of your Rejigger into a pint glass, and add one egg white along with some ice. (Check out this YouTube video for tips on separating the egg white from the yolk.) Shake vigorously, until the egg white gets frothy, then strain into a coupe or cocktail glass. Add one to three drops of bitters on top, if desired, then sip and enjoy.