How to Make a Pisco Sour

It’s time to brush up on your Spanish, because Peru’s delicious national drink commands mucho respect.

Step 1: Chill a glass Chill a martini glass.
TIP: If you don’t have time to chill the glass in the refrigerator, fill it with ice and let it sit while you mix your ingredients.
Step 2: Add lemon juice and syrup Add the lemon juice and simple syrup to a cocktail shaker filled with ice.
TIP: Make simple syrup by simmering equal parts sugar and water until the sugar is completely dissolved. Let it cool, then transfer to a bottle or other container.
Step 3: Add Pisco brandy Add the Pisco brandy.
Step 4: Add egg whites Add the egg whites, which give the Pisco sour its thick texture and velvety froth.
: Raw egg carries a risk of salmonella infection. Use pasteurized egg whites to reduce your risk.
Step 5: Shake and strain Shake vigorously for 15 seconds and strain into the chilled martini glass.
Step 6: Add bitters Add a dash of bitters to complete the drink and serve immediately. For added embellishment, use a toothpick to create a unique design in the bitters.
FACT: Chileans assert that the Pisco sour was first created using Chilean grapes, but Peruvians argue that Chile stole the drink from them.