Pisco Sour

Peru's national cocktail: a silky, frothy sour of fragrant grape brandy, fresh lime, and sugar, lifted by a cap of egg-white foam and crowned with a few aromatic drops of bitters. American bartender Victor Vaughen Morris is credited with creating it at his Lima saloon in the early 1920s, and Peruvian bartender Mario Bruiget later folded in egg white and Angostura to define the modern build — though Chile lays its own claim to the drink.