Ingredients

  • 50ml Pisco Acholado
  • 1 egg white
  • 3 drops Angostura bitters
  • 30ml lime juice
  • 20ml sugar syrup

Method

Fill a shaker with all the ingredients and ice, shake and pour into a chilled glass. Top with the bitters.

Recipe taken from Ceviche: Peruvian Kitchen by Martin Morales, £25, Weidenfeld & Nicolson.