For his Pisco Sour, Deke Dunne adds soda water to the second stage of a reverse dry shake to create fluffy egg white peaks that have real staying power. To compensate for the dilution from the soda water, he cuts down on the length of his shaking in both stages, which results in a smooth head and luscious texture.
Allegory’s Pisco Sour
Deke Dunne, Allegory at Eaton DC | Washington, D.C.
- 2 ounces Caravedo pisco
- 1/2 ounce lime juice
- 1/2 ounce lemon juice
- 1/2 ounce gomme simple syrup, (1:1, sugar to water)
- 1/2 ounce rich simple syrup , (2:1, sugar to water)
- 1 egg white
- 1/2 ounce soda water, preferably Topo Chico
Garnish: Angostura bitters
- Combine all ingredients, except for the soda, in a tin with ice and shake for 7 seconds.
- Strain the ice, add the soda water to the tin, and reverse dry-shake the cocktail for 10 to 15 seconds.
- Fine-strain into a coupe glass.
- Dash Angostura bitters over the top of the cocktail.