Pisco Sour
| 2 oz. | Pisco | |
| 1 oz. | lemon juice (fresh squeezed) | |
| 1/2 oz. | simple (sugar) syrup | |
| 1 dash | Angostura Bitters | |
| 1 dollop | egg whites |
Shake all ingredients in a metal shaker with cracked ice. Strain into a chilled champagne flute or small goblet. Serve with a lemon twist or a mint sprig.
Pisco is a Peruvian (or Chilean, depending on where you live) pomace brandy, a distillate produced from the remnants of a wine crush. In Italy this spirit is known as grappa, in France it is called marc.