Serves 3
There are dozens of stories about the origin of this popular cocktail, but most connoisseurs agree that it was first made at the Morris Bar, in Lima, in the early 1900s. This place was very famous for the quality of its Pisco Sours and the buzz it gave its drinkers.
9 ounces Pisco
3 ounces lime juice
4½ ounces simple syrup
8 ice cubes
1 egg white, lightly beaten
3 drops Angostura bitters
1. Process the Pisco, lime juice, simple syrup, ice cubes, and egg white in a blender until frothy.
2. Serve in a glass and add a drop of Angostura bitters.
To make simple syrup at home, boil a cup of water with a cup of sugar for 5 minutes, stirring until the sugar is completely dissolved. When it cools down, put it in a bottle and keep refrigerated for up to 2 months.