The Pisco Sour is a classic cocktail that is most often credited to Vaughen Morris, an American bartender who moved to Lima, Peru in the early 1900s to work at a railway company but ended up opening his own bar. It is said that he created the recipe as an alternative to the Whiskey Sour by using Pisco, a Peruvian brandy distilled from wine distilled from muscat grapes planted by Spanish colonists, as its base and pairing it with simple syrup, citrus, and egg.
Add pisco, simple syrup, lemon juice, and egg white to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Using tongs, remove ice from shaker.
Dry shake for 5-10 more seconds to emulsify egg.
Using a Hawthorne strainer, strain into a sour glass.
Garnish with three drops of orange bitters.