Save the Bailey’s and hold the nog! Celebrate this holiday season with my favorite egg-infused cocktail, Pisco Sour.

Pisco, a brandy produced from several South American grape varieties and distilled similarly to single malt Scotch whiskeys, is the national cocktail of Peru and is revered for its aromatic diversity and rich, undiluted viscosity. Angostura bitters and egg whites give this drink a tangy, full body flavor. Who doesn’t love a little sweet and sour?

Pisco Sour

2.5 oz. Pisco

2 oz. lime juice

1 oz. simple syrup

1 whipped egg white

Ice cubes

Angostura bitters

Combine all ingredients in the cocktail shaker using 6-7 ice cubes. Shake for 10 seconds. Serve. Pour a drop of Angostura bitter to each glass.

Simple syrup: Add .5 cup of sugar to a pot with 3 tbs of water, bring to a slow boil (always stirring), and cook until all the sugar has dissolved. Let the syrup cool before mixing with the Pisco and lime juice.

Pisco may be difficult to find in local liquor stores. Try Chilean Capel Pisco, Peruvian Macchu Pisco, La Diablada or Pisco Gran Sierpe Quebranta.  White rum or silver tequila are popular substitutes.

For random facts to impress your friends at future cocktail parties and social gatherings, check out Discover Pisco.