Ingredients:

  • 2 oz Peruvian Pisco (Quebranta variety preferred)
  • 1 oz Freshly Squeezed Lime Juice
  • 1 oz Simple Syrup (1:1 ratio)
  • 1 large Fresh Egg White (approx. 15 mL)
  • 3 dashes Angostura Bitters (for garnish)
  • 1 cup Ice Cubes (for shaking)

Instructions:

  1. Prep and Mise en Place: Chill the serving glass (in the freezer or with ice water). Measure all ingredients precisely: Pisco, lime juice, simple syrup, and the egg white.
  2. The Initial Combination (Reverse Dry Shake Method): Add the measured Pisco, lime juice, simple syrup, and egg white directly into the cocktail shaker tin. Crucially, do not add ice yet.
  3. The Dry Shake (Emulsification): Seal the cocktail shaker tightly. Shake vigorously for a full 30 to 45 seconds to emulsify the egg white and create a peak froth.
  4. The Wet Shake (Chilling and Dilution): Open the shaker and add a generous cup of fresh ice cubes (enough to fill the shaker 2/3 full). Seal the shaker again and shake vigorously for another 15 to 20 seconds, or until the shaker is thoroughly frosted.
  5. Strain and Serve: Discard the chilling ice from the serving glass. Double strain the mixture into the chilled glass, ensuring the beautiful, thick foam settles on top.
  6. The Finishing Garnish: Add three small, neat dashes of Angostura Bitters directly onto the white foam, typically in a small triangular pattern. Serve immediately.