Chris Lowder, bar manager at The NoMad Bar in New York City, pairs pisco with bourbon, gingery falernum syrup, and an herbal Italian liqueur for this frothy autumnal cocktail.
- 1 oz. bourbon
- 1 oz. pisco, preferably Macchu Pisco La Diablada
- 3⁄4 oz. falernum
- 3⁄4 oz. fresh lime juice, plus grated zest for garnish
- 1⁄4 oz. Strega
- Dash Angostura bitters
- Dash Bittermens Xocolatl Mole Bitters
- Half an egg white
- Combine all ingredients except lime zest in a shaker. Shake vigorously until egg white is frothed. Add ice and shake again; strain into a chilled coupe glass. Spoon egg white froth over top; garnish with lime zest.