Pisco Sour

The national drink of Chile and Peru is a source of considerable pride and controversy. Both countries claim to have superior pisco (a funky brandy) and the better cocktail recipe. Given my limited sampling of brands, the Peruvian piscos are much better as a group than their Chilean counterparts. This recipe is from the back of a Peruvian pisco bottle label.

2 oz. Pisco
3/4 oz. lime juice
3/4 oz. simple syrup
1 egg white
2-3 dashes Angostura bitters

Add all ingredients, except bitters, to an empty shaker. Shake dry for 10-15 seconds to emulsify. Fill shaker with ice and shake for 30 seconds. The most important thing about the drink is the meringue floating on top - vigorous shaking is critical. Strain into a cocktail glass and top with a few dashes of bitters. If you ever make it to Peru, be sure to pick up some Amargo Chuncho bitters for the most authentic pisco sour experience.

Note: Many bars use lemon juice, but the type of lemons (Lisbon or Eureka) available in the U.S. do not exist in South America. Peru's "limon" is more similar to our lime.

Enjoy.