The Pisco Sour is such a classic, and I’m always pleased with its simplicity. Plus, when you nail the bitters decoration it makes you feel really fancy! Here’s my go to recipe, which I originally got from Speakeasy. I subbed aquafaba for the egg white and skipped the nutmeg.

• 2 oz Barsol Pisco Quebranta brandy
• ¾ oz lime juice
• ¾ oz simple syrup
• 1 egg white
• 4 drops Angostura bitters
• grated nutmeg

Pour the brandy, juice, syrup, and egg white into a mixing glass. Shake very hard without ice for a few seconds. Add ice and shake vigorously for up to 30 seconds. Strain into a coupe. Decorate by carefully adding 4 drops of bitters and dragging a toothpick in a circle through them.