Just got back from a trip around the Horn on the Crown Princess and among the many firsts - my first introduction to Pisco and the ubiquitous (ubiquitous in Chile and Argentina) Pisco Sour. I am a fan. They say Chilean Pisco is a moon calf's shadow compared to the stronger Argentine variety - but they must have topped my glass up in Shackleton's Bar in Punta Arenas because it hit me like a hammer. 2 oz Pisco, 3/4 lime, big shot of simple syrup, 1 (large) egg white, ice - shake the heck out of it, strain into a glass and squirt in a few drops of bitters (Chuncho, if you can find it).