General · IV The Method
Pisco Sour: Emulsification in a Cocktail
I
Origin
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II
Description
Pisco sour — the national cocktail of Peru, made from pisco (grape brandy), fresh lime juice, simple syrup, egg white, and Angostura bitters — requires a specific technique to produce its characteristic thick, stable white foam on the surface. The egg white foam is not simply shaken — it requires a "dry shake" (shaking without ice to aerate the egg protein) followed by a wet shake (with ice to chill and dilute) to produce the stable foam that defines the preparation.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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