Ingredients

• 1 medium egg white
• 1 1/2 ounces pisco (recommended: Campo de Encanto Pisco, or a pisco with spicy notes)
• 3/4 ounce Guava Syrup, recipe follows
• 3/4 ounce fresh lime juice
• 1/2 ounce yellow French herbal liqueur (recommended: Yellow Chartreuse)
• 2 dashes bitters (recommended: Peychaud's)
• Ice cubes, for shaking
• 1/2 ounce chilled club soda
• 1/4 cup 100 percent raw turbinado sugar
• 1/2 guava puree
• Splash over-proof rum (recommended: Bacardi Rum 151)

Instructions

1. In a metal cocktail shaker, combine the egg white, pisco, Guava Syrup, lime juice, herbal liqueur and 1 dash bitters. Cap the shaker, creating a solid seal, and shake vigorously to emulsify the egg white. Uncap the shaker and fill with ice cubes. Cap the shaker again and shake vigorously to chill.
2. Pour the club soda into a chilled 7-ounce fizz glass. Strain the shaker contents into the glass. Garnish with 1 dash bitters on top of the drink. Drink quickly before separation occurs.
3. In small skillet, bring the sugar and 1/4 cup water to a boil. Stir until dissolved. Cool to room temperature. Stir in the guava puree and a splash of rum. Seal and store what is not used in the refrigerator for up to a week.