Pisco Sour

This cocktail takes me right back to San Francisco, where pisco is much easier to find.  The frothy egg white foam on top really makes it unique, along with pisco, a type of Peruvian brandy.  The drink is tasty with either lemon or lime juice to add tartness.

Pisco Sour (adapted from Serious Eats)
Makes 1 cocktail

1/4 cup pisco (add up to 2 T more if you like a stronger cocktail)
2 T lemon or lime juice
1-1/2 T simple syrup
1 fresh egg white
Dash of Amaro bitters

Combine the pisco, lemon or lime juice, simple syrup, and egg white in a cocktail shaker -- do not add ice.  Shake vigorously for about 10 seconds, until the egg white is foamy.  Add ice, and shake again until well chilled.  Strain into a cocktail glass and top with a dash of the bitters.