Pisco Sour
A standard in Peru.  They even bring a free one to the table as soon as you are seated in many restaurants.  Delicious and refreshing!
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​¾ cup Pisco liqueur
¼ cup fresh-squeezed lime juice
3 tbsp simple syrup  Recipe below.
2 egg whites
2 dashes Angostura bitters
  1. Combine Pisco, lime, simple syrup (see below), and egg white in a cocktail shaker without ice and seal.
  2. Shake vigorously until egg white is foamy, about 10 seconds.
  3. Add ice to shaker and shake again very hard until well-chilled, about 10 seconds. Strain into chilled cocktail glass; dash bitters atop the egg-white foam.
For super easy simple syrup: In a jar, combine ½ cup water with ½  cup superfine sugar. Seal jar and shake like crazy until sugar is completely dissolved. Keep remainder refrigerated.
For standard simple syrup:  Stir the sugar and water together in a small saucepan over medium low heat.  Bring to a simmer, stirring, until the sugar dissolves.  When the syrup comes to a simmer, remove from the heat.  Do not let boil!!  Cool to room temperature before adding to drinks and cocktails.