Cocktail of the week with Fabrizio Musorella

Pisco Sour
Most travelers to South America will have come across a brandy product and particularly Pisco, which is produced in Chile and Peru. Distilled from Muscat grapes and aged in oak or clay jars, it is named after the town of Pisco in Peru. Like many other brandies, it can be drunk on its own, however the Pisco Sour is a popular way to enjoy the brandy. The use of egg-white in the recipe helps to bind together all the ingredients. Salute!
Ingredients
5cl Pisco
2cl fresh lime juice
2 dashes of Angostura
1 tsp sugar
Dash of egg-white powder
Preparation
Pour all the ingredients into a shaker half filled with ice. Shake sharply. Strain into a chilled cocktail glass and garnish with a maraschino cherry.