- For the sugar syrup:
- 3 T sugar
- 3 T boiling water
- 1 free-range egg white
- 1/3 cup pisco
- 3 T fresh lime juice
- angostura bitters, to top
To make the sugar syrup, mix the sugar and boiling water until the sugar has dissolved. Chill for 30 minutes.
Pour the chilled syrup into a cocktail shaker and add the egg white, pisco, lime juice and shake vigorously for 15 seconds.
Pour over crushed ice and top with a few drops of bitters.
Cook’s note: Pisco is a colourless or sometimes amber-coloured brandy made using grapes produced in the winemaking regions of Peru and Chile. You can use brandy or whisky instead.