Method

Start by making the syrup. Place the sugar and water in a small saucepan and bring to the boil, stirring until the sugar dissolves. Add your flavourings and allow to cool. Feel free to flavour your syrup with whatever you fancy: just add a few sprigs of mint, fresh chilli or orange peel to the syrup as you’re making it, or simply use the syrup from a jar of morello cherries instead.
To make the cocktail, add 30ml of the cooled syrup to a cocktail shaker with the Pisco, lime juice, egg white and a large handful of ice. Shake well and pour into 2 ‘Old Fashioned’ glasses or champagne saucers. Serve with a slice of lime and a few drops of bitters.