The Chef
Audrey Saunders of Bemelmans Bar at the Carlyle Hotel

Servings
One drink

Ingredients
1 1/2 ounces ABA Pisco brandy
3/4 ounce fresh lemon juice
1 ounce simple syrup
1 small egg white

Garnish: Angostura bitters

Instructions
Measure all ingredients except the bitters into a mixing glass. Shake well for at least 10 seconds, to emulsify the egg white, and strain into a chilled martini glass. Drop the bitters on the surface of the drink to create a circular pattern. Drag a toothpick through the droplets to swirl.

Note: This unusual Peruvian drink was popularized by Charles Baker, food-and-drinks editor of Town & Country in the forties.