Cocktail director Miguel Lancha’s second version of the Pisco Sour for China Chilcano swaps out quebranta pisco for “more floral and complex” acholado pisco, adds more lime relative to sugar, and is garnished with a duo of bitters. It’s built for speed: The “lime mix” is prebatched, and egg whites are dispatched from a bottle: “We break batches of 24 eggs and break the membranes slightly with a hand blender, to be able to use them as liquid ingredients from a bottle,” Lancha notes. Finally, this version shakes the drink with ice, rather than employing the dry-shake method.
- 1 1/2 ounces acholado pisco
- 1 1/2 ounces lime mix (see Editor’s Note)
- 1 1/2 ounces egg white (substitute with aquafaba for a vegan version)
Garnish: Angostura bitters, Chuncho bitters
- Combine all ingredients in a mixing tin and shake with 4 large Kold-Draft ice cubes.
- Strain into a chilled coupe.
- Garnish with bitters, and swirl with a cocktail pick.
Combine 2 parts lime juice to 1 part simple syrup.