Instructions
Chill champagne tulip glass. Shake Pisco, lemon juice, cane syrup, and egg white vigorously over ice. Strain into tulip glass. Top with a 4-5 drips of bitters.
Notes
Make sure to shake this drink with vigor for at least 30 seconds. This is necessary to fully incorporate the egg white. You can use a cocktail glass or champagne flute instead of a champagne tulip.
Peru and Chile consider the Pisco Sour their national drink.