Pisco Sour

Recipe for your Pisco Sour:

For a full blender jar which will render approximately 10 pisco size glasses…about 4 ounces:

Blend one egg white

Add ½ cup of white sugar or “jarabe de goma” according to taste
Blend, and then add:
One full ice maker container (Aprox. 14 ice cubes…)
Add 1 cup of pisco (8 oz)
Add ¾ cup of lime juice
Blend on high speed
Serve in the pisco cups and if desired, add 1 or 2 drops of  angostura bitters on each cup (Possibly the most popular brand of bitters, Angostura, should be considered a must when stocking a bar of any seriousness. The story begins with Johann Gottlieb Benjamin Siegert, a German doctor who found himself in Angostura, Venezuela in 1824 where he created this secret blend of tropical herbs and plants with the intent of curing a variety of illnesses. The brand is now produced in Trinidad and the blend is still a well-kept, but much appreciated secret. The oversized, awkward label has also become a trademark of the brand. It's said that the wrong size was ordered and everyone in the facility thought someone else would fix the mistake, no one did and the label remains)
This is a variation for people without access to Pisco:  Add 1 cup of good white rum instead of the Pisco and it will give you an approximate taste to the original cocktail.  Why not use Whisky, also?  After all, the whisky sour was the real inspiration for the creation of the pisco sour in the Morris Bar,  Jirón de la Unión, Calle Boza, in Lima, in the 1920’s  and was variated  with the addition of the egg white( never used before…instead, they added one cup of mineral water) in the Hotels Maury and Bolivar by the barmen who worked in the bar until its closing in 1933? (these barmen are cited as Alfonso Bregoye, Graciano Cabrera and Alberto Mezarina).