Step 1.
- Chill a coupe glass.
Step 2.
- In a shaker, combine 2 oz of pisco, 0.5 oz of fresh lemon juice, 0.5 oz of raspberry syrup, and 1 egg white.
Step 3.
- Dry shake (without ice) for 15 seconds to emulsify the egg white.
Step 4.
- Add ice and shake again for 15 seconds until well chilled.
Step 5.
- Strain into the chilled coupe glass.
Step 6.
- Garnish with a raspberry or a twist of lemon.