Sparrows in the City Cocktail

This aromatic pisco cocktail from San Francisco bartender Brian Means is a twist on a classic Pink Lady.

1½ oz. pisco
¾ oz. fresh lemon juice
½ oz. applejack
½ oz. simple syrup
½ oz. grenadine
1 fresh egg white (pasteurized if you like)
Tools: shaker, strainer
Glass: coupe
Garnish: Peychaud’s bitters

Combine ingredients in a shaker and dry shake (without ice) until foamy. Add ice and shake to chill. Strain into a glass and add 3 drops of the bitters to the surface, using a toothpick to create a simple flourish.

Brian Means, Dirty Habit, San Francisco