There is nothing more refreshing than a well made pisco Sour. Depends on what territory are you standing in, there is a very heated debate as of who invented pisco. Did Chile came up with it? Was it Peru? To be completely honest, I don't know, but it doesn't bother me either not knowing, both countries make outstanding product.
For the most part, I like to use spirits that tend to hold the flavor of a cocktail together, while still being present and mixable. Because most of Chile's pisco production tends to distill to about 35% ABV and Peru tends to go higher, I decided in this case make it with Peruvian pisco.
In Peru, the recipe will call for 3 parts pisco but for this post I am only going to use 2 parts. Make sure you are using a good quality pisco. In my case I am using BARSOL Pisco from the Ica Valley in Peru.
Created in Lima, Peru by Victor Vaughen Morris; an american who moved to Peru in the early 1900's to work but who found himself in Lima where he open a saloon called "Morris'Bar".
2 oz Pisco
1 oz LIme Juice
1 oz Simple Syrup
1 egg white
Dry shake ingredients in a cocktail shaker. Then add ice and shake again real hard. Strain in a cocktail or rocks glass without the ice. Add 3 to 4 drops of Angostura Bitters on top of the foam.