Adapt the recipe to suit your tastes by making it sweeter (add more sugar syrup) or more sour (more lime). Serves one.
50ml pisco quebranta (try BarSol, 1615 or La Caravedo)
1 egg white
30ml lime juice
20ml sugar syrup
2 drops chuncho bitters (or Angostura)
Fill a shaker with ice, add the pisco, egg white, lime and sugar syrup (or put everything in a blender with three ice cubes), then shake (or blend) for 30 seconds. Pour into a chilled glass (use the lid to hold back the foam), add the bitters and drink. Then make another one.
• Martin Morales, chef/owner Ceviche and Andina restaurants in London.
