The Pisco Sour has been around for nearly 100 years now, but you still rarely see it on cocktail menus outside of metropolitan cities. Hailing from Lima, Peru, it was created by Victor Morris an ex-patriot American. Designed as a South American spin on the Whiskey Sour, it became an instant hit. Originally a simple mix of pisco, simple syrup and lime juice, by 1924 the recipe included the key addition of egg white topped with aromatic bitters. Sadly, only five years later Morris declared bankruptcy and soon passed from cirrhosis of the liver. Perhaps too much of a good thing.
If you want the total authentic experience, make sure to use Amargo Chuncho bitters which are made in Peru.
1.5oz Peruvian pisco (Porton, Barsol or Encanto are good brands)
1oz simple syrup
1 small egg white
Amargo Chuncho Peruvian Cocktail Bitters (use Angostura bitters in a pinch)Combine pisco, juice, syrup and egg white in a shaker; and shake vigorously without ice. Add ice, shake well again and strain neat. Place a few drops of bitters on top of the foam.