The recipe, above, is from 1903, and describes a shaken cocktail of pisco, egg white, sugar and lemon juice. The drink is essentially a simple sour made with the local brandy and local citrus, and it evolved in circuitous, difficult-to-trace ways. Today, the drink exists in two primary forms: the Peruvian style, which contains egg white, is shaken and strained into a cocktail glass, and the top decorated with drops of aromatic bitters; and the Chilean style, which has no egg white, and is most typically strained into a rocks glass, over ice cubes. Both can be superb drinks, the two approaches offer different ways to explore various styles of pisco.

Oxford Companion to Spirits and Cocktails, p. 546–7; Nuevo Manual De Cocina a La Criolla (1903) (see https://issuu.com/davidpino7/docs/recetario1903); barware icons courtesy of Haus Alpenz