Pisco Sour, Chilean
A 16th century yellowish to colorless brandy produced in Chile by distilling fermented grape juice into a high-proof spirit, much like an Eau de vie. Chilean pisco differs from Peruvian pisco in that the pisco can be aged in wooden barrels (not just steel vats) and the ABV can vary between 30-45% or more, they are also not required to distil to final proof. These factors make Peruvian pisco more similar to Cognac that Chilean pisco.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
Add all ingredients to a shaker. Dry shake, without ice, for about 10 seconds. Add ice and shake again until chilled. Strain into a chilled cocktail glass. #shake #straight
Adapted from Andrea Moran.