Pisco Sour

South America's answer to the classic sour, crowned with a silky egg-white foam that looks far more difficult to make than it actually is. Peru and Chile still argue over who invented it — The Voice of Taste stays neutral and simply enjoys the result.

1. Add the pisco, lime juice, syrup, and egg white to a shaker.
2. Dry shake first, without ice, for about 15 seconds to build the foam.
3. Add ice and shake hard again until well chilled.
4. Strain into a chilled glass.
5. Finish with a few drops of bitters on the foam.