Steeping the pisco with rosemary and mint gives the spirit an aromatic, herbaceous quality similar in flavor to the South American herb rica-rica.
- 2 oz. Pisco (preferably 35-44% alcohol)
- 1 sprig rosemary
- 1 sprig mint
- 1 oz. simple syrup
- 1⁄2 oz. lemon juice
- 1 tbsp. egg white
- dash Angostura bitters
Combine pisco, rosemary and mint in a cocktail shaker, and using a muddler and let sit overnight or up to 24 hours; remove and discard herbs. Add syrup, juice, egg white, and ice, and shake vigorously; pour into a chilled coupe glass; garnish with bitters.