Joly’s Pisco Sour

"More great expressions of pisco are making their way into the States, with a huge array of flavour profiles, from rustic and edgy to delicate and floral. La Diablada is cool stuff." —Charles Joly, bartender


Makes 1

Shake 1 large egg white*, pisco, lime juice, and simple syrup in a cocktail shaker until frothy, about 1 minute. Fill with ice; shake until outside is frosty, about 30 seconds. Strain into a coupe glass. Top with Angostura bitters.

*Raw egg is not recommended for the elderly, people with weakened immune systems...or people who don’t like raw egg.


1 large egg white*

2 ounces pisco

1 ounce lime juice

¾ ounce simple syrup

Angostura bitters