Pisco sour

Combine pisco, lime, simple syrup, and egg white in a cocktail shaker without ice and seal. Shake vigorously until egg white is foamy, about 10 seconds. Add ice to shaker and shake again very hard until well-chilled, about 10 seconds. Strain into chilled cocktail glass; dash bitters atop the egg-white foam.

A pisco sour is an alcoholic cocktail of Peruvian origin that is typical of the cuisines from Peru and Chile. The drink's name comes from pisco, which is its base liquor, and the cocktail term sour, in reference to sour citrus juice and sweetener components. The Peruvian pisco sour uses Peruvian pisco as the base liquor and adds freshly squeezed lime juice, simple syrup, ice, egg white, and Angostura bitters.

The pisco sour originated in Lima, Peru. It was created by bartender Victor Vaughen Morris, an American from a respected Mormon family of Welsh ancestry, who moved to Peru in 1904 to work in a railway company in Cerro de Pasco. During celebrations for the railway's completion in July 1904, Morris, tasked with overseeing the festivities, recalled first mixing pisco in a cocktail beverage after the nearly 5,000 American and Peruvian attendees (including local celebrities and dignitaries) consumed all of the available whiskey.