I've been tasked with making these at 6pm, it's been ages since I've done so, and the recipe I use is my mother's and she's not available at the moment! I've googled various recipes, including the one from the Carlyle, but I'm not sure about them ....
My recollection is that we used a blender and ice, to chill the drink and get the froth. I have the pisco, limes, simple syrup, angostura bitters and egg whites.
Edit - these were two of the recipes I found on line, that another poster also posted on CH:
Pisco Sour (Simple recipe)
3 parts pisco brandy
1 1/2 parts lemon juice
1 - 2 tbsp sugar
Add all ingredients to a mixer with ice. Shake well (until ice is melted), and serve in a cocktail glass.
Pisco Sour (authentic recipe)
2 ounces Pisco
1 ounce Lime Juice
1/4 ounce Simple Syrup
1/2 Egg White
1 dash Angostura Bitters.
Shake hard with ice. Strain into a Champagne Flute Use the bitters as a aromatic garnish to the top of the finished drink.
http://nymag.com/restaurants/articles... - Carlyle recipe. Doesn't even mention chilling the ingredients in any way - maybe it is assumed?
My real question I guess was, does one mix the egg white with the other ingredients, or add it on top? My husband just called someone in Peru, though, who says she puts everything in the blender with a little ice, then pours out into chilled glasses and adds the bitters. Seems to me that with the second recipe, you won't get the foam, as seen here:
http://www.go2peru.com/pisco.htm (scroll down)