In order to achieve the seductive, silky texture that is one of the two great things about this cocktail, you need to shake it like about a dozen Polaroid pictures. It’ll take at least 20 seconds of vigorous activity to get the egg white completely incorporated and fully frothed. The other great thing? The drops of bitters on top of the drink, which perform a magical alchemy if you breathe in as you raise the glass to your lips. Not that you need an excuse to start shaking, but July 28 is Peruvian Independence Day, and some of the best Piscos are from Peru. The egg white in this recipe is not cooked. For this recipe you can substitute 1/2 teaspoon dried egg white powder or 2 tablespoons liquid pasteurized egg whites.
In a cocktail shaker three-fourths full of ice combine 1 1/2 ounces Pisco, 1 ounce lime juice, 1/2 ounce simple syrup (granulated sugar melted in water), and 1 egg white. Shake vigorously for longer than you think is necessary and strain into Old Fashioned glasses. Top with a few drops of Angostura bitters.
