1.5 ounces of Peruvian Pisco (found at any large liquor store)
.75 ounces of fresh lemon juice
.75 ounces of simple syrup (I bought mine at Trader Joes but you can make it yourself)
1 fresh egg white (the yolk, well, you could make some aioli with it, why not?)
Angostura Bitters (or Peychaud's Bitters)
Add all the ingredients (except the bitters) to a cocktail shaker without ice (this part is important, as it allows the egg to get frothy). Use a good egg white, organic, free range, natural eggs. Why would one use any other kind anyway??? Shake the hell out of it, for say, 30 shakes. Add a few ice cubes and shake the hell out of it again. Strain into a rocks glass (or a martini glass if you must, but that is not traditional). There should be a nice 1/4" of foam on top. Sprinkle the top with a few dashes of bitters. Drink slowly and savor the heady goodness of the pisco and bitters marrying in the creamy matrix.