My brother went to Peru on a condor restoration project over a decade ago, and while he was there he picked up a bottle of local pisco, which he apparently completely forgot he had until last month. He brought it to me in the hopes I would make him a delicious cocktail, and apparently I did not disappoint, because he left the bottle. Well tonight I broke it out again for an authentic pisco sour; pisco, fresh lemon juice, simple syrup and egg white, shaken until fluffy and garnished with single drops of Angostura bitters. I actually put bitters in a dropper and placed three individual drops and ran a toothpick through them to make bitters art, because I am fancy. The following picture is not mine, but it is a fairly close approximation of what mine looked like (even the same glassware!).
Damn good stuff. I don't know that I'd recommend a bottle of pisco on its own, but if you ever find yourself in a Peruvian restaurant, a good pisco sour is a treat.