When Restaurant Associates opened La Fonda del Sol, in the Time and Life Building, in 1960, “theme” was not a dirty word when attached to “restaurant.” It served authentic foods of Latin America, plus the cocktails to go with them. The menu actually listed this drink phonetically as a “Pisco Sawer”. And it cost $1.30. The recipe they gave us at the time did not include the usual drops of Angostura bitters on top of the egg-white foam; when we tasted their version we missed them enough to pull out a bottle and apply a few drips.
Half fill a cocktail shaker with cracked ice and pour in 3 3/4 ounces Pisco brandy, 1 1/2 ounces fresh lime juice, 3 heaping teaspoons sugar, and 2 egg whites. Shake the mixture well and strain it into 3 cocktail glasses.