Pisco Sour
2 ounces pisco
3/4 ounce lime juice
3/4 ounce simple syrup
1 whole egg white
2 dashes Angostura Bitters
Garnish: Dash of bitters
Shake everything except the bitters hard with ice. Strain into a rocks glass. Use the bitters as an aromatic garnish to the top of this drink.
Source: Comision Nacional de Pisco (CONAPISCO), Peru

The Pisco Sour is perhaps the most famous drink that uses this special South American form of brandy. The key ratios as standardized in Peru is 3 parts Pisco, 1 part lime juice, and 1 part simple syrup. The egg white adds a luscious mouth-feel to it, and the bitters dashed on top add both a nice aromatic nose to it, plus perhaps more importantly will eliminate the "wet dog" smell that an egg white foam will cause.