The quintessential pisco cocktail with it's own national holiday in Perú. Created in 1915 by American bartender Victor Morris while living in Lima, Perú.
Add all ingredients except bitters to shaker without ice. "Dry shake" for 15-30 seconds. Add ice and shake again until well chilled. Pour through a fine strainer into a coupe glass. Top with a dash of bitters.
2 oz Capurro Pisco
1 oz fresh squeezed fresh lime juice
1 oz simple syrup
0.5 oz egg white (preferably pasture raise and/or organic eggs for improved texture)
dash aromatic bitters (Amargo Chuncho if available)