This national cocktail of Peru uses pisco, which is a brandy with earthy grape notes. It's an easy-to-drink cocktail that balances citrus tartness from fresh lime juice, mild sweetness and an herbaceous quality from the bitters. The egg white gives the cocktail a silky mouthfeel and a frothy texture.
To make the simple syrup, add the sugar and 1/2 cup water to a small saucepan over medium heat and cook, stirring, until the sugar dissolves. Remove from the heat and let cool.
Fill a cocktail shaker with ice. Add the pisco, lime juice, egg white and 1 ounce of the simple syrup and shake vigorously. Strain into a coupe glass and add a few dashes of bitters to the top of the foam.
Cook’s Note
Store leftover simple syrup in a sealed container in the refrigerator for up to 2 weeks.
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