Pisco Sour

Directions

1. 1
   For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat.
2. 2
   Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes.
3. 3
   Remove from the heat and cool to room temperature.
4. 4
   Refrigerate in an airtight container for up to 2 weeks.
5. 5
   For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white.
6. 6
   Shake very well, and then strain into a tall champagne flute.
7. 7
   Garnish with 3 drops of bitters.