PISCO SOUR Peruvian end Chilean

Peruvian Pisco Sour

2 oz pisco
1 oz fresh lime juice
¾ oz simple (i.e., sugar) syrup (to taste)
1 fresh egg white (or 2 tbsp pasteurized egg whites)
1 dash Angostura bitters

Shake all but the Angostura vigorously with ice. Don’t stop shaking — the egg whites need to get nice and frothy. Strain into a short glass and garnish the foamy top with a few drops of Angostura.

Chilean Pisco Sour

2 oz pisco
1 oz fresh lemon juice
¾ oz simple syrup (to taste)

Shake with ice and strain into a short glass.