Peruvian Pisco Sour

• 2 ounces Barsol Pisco Quebranta brandy
• 3/4 ounce freshly squeezed lime juice
• 3/4 ounce simple syrup (page 154)
• 1 egg white
• 3 drops Angostura bitters, for garnish
• Freshly grated nutmeg, for garnish

1. Pour the brandy, juice, syrup, and egg white into a mixing glass.
2. Close the shaker and shake very hard without ice for a few seconds.
3. Add large cold ice cubes and shake vigorously for up to 30 seconds.
4. Strain into a chilled cocktail glass and garnish with the bitters and freshly grated nutmeg.
5. Dominant Flavors: grape musk and lime
6. Body: creamy, rich mouthfeel
7. Dryness: medium
8. Complexity: high, very subtle
9. Accentuating or Contrasting Flavors: nutmeg and aromatics
10. Finish: short, soft, dry
11. Glass: cocktail

brandy, freshly squeezed lime juice, simple syrup, egg, bitters, nutmeg

Taken from www.epicurious.com/recipes/food/views/peruvian-pisco-sour-390806 (may not work)