I call it, “Red-Nose Sour.” Pisco brandy, cranberry syrup, lime, orange, Peychaud’s bitters, egg white, pecan sugar rim.

2 oz pisco brandy

1 oz cranberry syrup

3/4 oz fresh lime juice

1/2 oz fresh orange juice

2 dashes Peychaud’s / creole bitters

1 egg white

Toasted pecans, sugar (see below)

Run a lime along the rim of a chilled coupe glass, and then dip the rim of the glass into the pecan mixture. Set aside.

In a cocktail shaker, for what’s called a “dry shake” (i.e. shake without ice), combine the egg white with the brandy, syrup, citrus juices, and bitters, and seal extra tight. Shake vigorously for 30 seconds. Add ice to the shaker, and shake for another 30 seconds, checking that the egg white has become frothed. Strain into the rimmed coupe glass.

PREPARE AHEAD OF TIME

Cranberry Syrup: On the stove, warm up one cup of unsweetened, not-from-concentrate cranberry juice (store-bought or juiced at home), and after steaming but not boiling, add a cup of sugar and a pinch of salt. Stir until sugar is dissolved. Add freshly-peeled orange rind from one orange, and reserve the orange for juicing. Let the mixture cool to room temperature or preferably refrigerate overnight. Strain out the orange rind before use. Scale recipe up or down as needed. Can be stored in the freezer for months and will last about 2 weeks to a month in the fridge.

Pecan Sugar Rim: Toast a cup of pecans until fragrant and slightly darker in color but not burned, and let cool completely. Finely chop the pecans and combine with a 1/4 cup of sugar and a generous pinch of salt.