Seems that a classic pisco sour DOES have white froth on top, formed by shaking egg whites in a cocktail shaker. Also seems I’ve mostly had crappy pisco sours most of my life. The one we had at lunch was at the Mercado Central – a place I dig but that no one would describe as ritzy. Anyway, I thought the froth was for chichi cocktail places like Employees Only in NYC but that’s actually the optimal way to do a pisco. Fail, cocktail friend, fail.
Also, those three brown dots are dashes of bitters, which I was told was the Peruvian way to do it (even though yes, I’m in Chile). Anyway, it was fantastic.
And if you have a pisco sour may the froth be with you.