Recipe:

• 2oz Pisco (I recommend Moscatel Chileno, it has much more flavor than Peruvian pisco)
• 1oz freshly squeezed lime juice
• 3/4oz heavy simple syrup (2:1)
• One large egg white or 1oz of pasteurized liquid egg white from a carton
• Pour all ingredients into a tin and dry shake to incorporate the egg white; once fluffy, add ice, and shake again
• Double strain into a coupe or Nick&Nora glass
• Add 6 drops of Angostura bitters to the top and drag the tip of a cocktail pick through the foam to make the little hearts
• Enjoy!