Traditional Peruvian Pisco Sour
- In a blender or cocktail shaker, combine pisco, egg whites, simple syrup, and lime juice. Blend on high or shake vigorously. Pour into cocktail shaker over ice, and strain into tumbler or juice glasses. Mixture will be frothy but will separate after a few minutes. Top the foam with a few drops of Angostura bitters (or cinnamon). Serve immediately. Makes 4 servings.