Maple Pisco Sour

Ingredients

• 1 3/4 ounces BarSol pisco
  
• 3/4 ounce freshly squeezed lemon juice
  
• 1/2 ounce grade B maple syrup
  
• 1 egg white, from a large egg
  
• 5 drops Angostura bitters, for garnish
  

Directions

1. In a cocktail shaker, combine the pisco, lemon juice, maple syrup, and egg white, adding the egg last. At this point, you can either do a dry shake (shake the cocktail vigorously without ice for 30 to 40 seconds, then add ice and shake a second time to chill it), or you can add ice to the shaker from the get-go and shake vigorously for 30 to 40 seconds.
2. Either way, strain into a chilled coupe, and garnish with five drops of Angostura bitters -- drag through them with a toothpick if you feel like being fancy.