Pisco hails from the coastal cradle of Pisco on the border of Peru and Chile. Legends say that when the Spanish conquistadors invaded Peru in the 16th century, they planted vast vineyards in the arid country, and then distilled the wine the grapes produced into an amber-colored brandy. Pisco is traditionally taken on the rocks, but is great in cocktails, too.
3 tablespoons pisco
1 1/2 tablespoons simple syrup
1 tablespoon fresh lime juice or Key lime juice
1 large pasteurized egg white
2 drops of angostura bitters
Lime slice, for garnish
How to Make It
Combine the first 4 ingredients in an ice-filled cocktail shaker, and shake vigorously. Strain into a highball glass. Add a few drops of the bitters. Stir with a bar spoon or swizzle stick. Garnish, if desired.