• 7 ½ oz (3 parts) Peruvian Pisco
• 2 ½ oz (1 part) fresh squeezed lime juice
• 2 ½ oz (1 part) simple syrup
• 1 egg white
• Angostura bitter
*to make the simple syrup put ½ cup sugar in a pot with ¼ cup water, bring to a slow boil (always stirring), and cook until all the sugar has dissolved. Remember to let the syrup cool before mixing with the Pisco and lime juice.
Pour the Pisco, lime juice and simple syrup in a blender with enough ice to double the volume. Blend on high. Add one egg white and blend again. Serve. Pour a drop of Angostura bitter on each glass.