In a cocktail shaker filled with a few ice cubes add 50ml Pisco, 30ml lemon juice, 25ml sugar syrup*, and 15ml egg white.

Pour into a chilled cocktail glass and add a couple drops of Angostura bitters to the top before serving.

* To make the sugar syrup place 150g sugar and 75ml water in a saucepan set over low heat. Stir to dissolve. Refrigerate until ready to use.