Pour all ingredients into a cocktail shaker halfway filled with ice cubes. Shake vigorously for about a minute or until egg white has thoroughly mixed with the liquids and become frothy. Strain into an empty Old-fashioned glass. Garnish with a dash of bitters on top of pisco sour foam, and serve.

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A Pisco Sour is a cocktail containing pisco, lemon or lime juice, egg whites, simple syrup, and regional bitters (like Amargo bitters, though Angostura bitters work if regional bitters are unavailable). The national origin of the pisco sour is debated if from Chile or Peru. In both countries, the variety of lemon used is what North Americans would call Persian lime but Peruvians call simply "lemons". In the United States, the drink is usually made with commonly available Lisbon or Eureka lemons, which has the disadvantage of making the drink bland. With the increased availability of Pisco and regional bitters outside South America, the Pisco Sour, like the Mojito and Caipirinha, has increased in popularity in the United States. Since 2003, Peru has a National Pisco Sour Day which is celebrated on the first weekend of February. The roots of Pisco itself reach back to the 1500s and stem from Colonial rule. The Spaniards brought the grape to the Peruvian region from Europe, but the King of Spain banned wine in the 17th Century, forc...

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