The Pisco Sour is the national cocktail of Peru and Chile. It was created in the early 20th century by an American bartender in Lima and has since become a beloved classic.

The drink combines pisco, fresh lime juice, simple syrup, egg white, and bitters to create a frothy, tart, and aromatic experience.

• 60ml Pisco
• 30ml Lime Juice
• 15ml Simple Syrup
• 1 Egg White
• 2 dashes Angostura Bitters

Shake all ingredients except bitters without ice to emulsify the egg white.

Add ice and shake again until well chilled.

Strain into a coupe glass.

Top with a few dashes of Angostura bitters.