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Ingredients

• 60 ml Pisco
• 30 ml fresh lime (or lemon) juice
• 20 ml Simple syrup (1:1 sugar and water)
• 1 egg white
• 3 drops Angostura or Amargo Chuncho bitters
• Ice

Method

1. Put the pisco, lime juice, syrup and egg white in a shaker without ice and shake hard for 15 seconds to build the foam.
2. Add ice and shake again for 15 seconds until very cold.
3. Strain into a chilled coupe or small wine glass and let the foam rise for a moment.
4. Dot the bitters on the white foam; drag a cocktail stick through them for a pattern if you like.

Tips

• The egg white is raw: use pasteurised egg white if you are pregnant or serving anyone vulnerable.
• Peruvians use small, sharp limes; if yours are mild, add a little lemon.
• Pisco is a strong grape brandy and this holds a double measure: one per person, sipped slowly.

Sources

Written in our own words after cross-checking these recipes:

IBA (International Bartenders Association) PUNCH