Cherry pisco sour

Preparation

Pit the cherries. To give 100ml egg white, separate the eggs. Zest the limes to garnish and to give 100ml lime juice, juice the limes.

Method

1. 1 To make cherry pisco, put the pisco and cherries in a large jug, cover with clingfilm and leave to infuse for at least 4 hours (but ideally overnight).
2. 2 When ready to serve, strain the liquid, reserving some of the macerated cherries for garnish.
3. 3 Meanwhile, make a simple sugar syrup.
4. 4 Put the sugar with 100ml water in a heavy-based saucepan and bring to a boil over a high heat. Simmer until the sugar has dissolved. Remove from the heat and leave to cool completely before use.
5. 5 The syrup will keep in a sealed container in the fridge for up to 2 weeks.
6. 6 Make each cocktail separately: combine 50ml cherry pisco, 25ml syrup, 25ml lime juice and 25ml egg white in a cocktail shaker.
7. 7 Top up with ice cubes to two-thirds full. Seal and shake vigorously for 30 seconds, or until the side of the shaker is ice-cold and frosted.
8. 8 Strain into a cocktail glass, and shake over a couple of drops of Angostura Bitters.
9. 9 Garnish with macerated cherries and lime zest.
10. 10 Repeat for the other three cocktails.