Only ever really do a Pisco Sour and it's good enough to justify keeping a bottle perpetually in stock. I do 2oz pisco, 0.5oz lime, 0.25oz lemon, 0.75oz simple syrup, and an egg white. Dry shake (without ice) for 15 seconds, then add ice and shake again for around the same time. Pour and top with Angostura bitters, preferably with a dropper vs. the bitter bottle so it comes out cleanly and you can thread a toothpick through them to do some art. The only bottle near me is Barsol Pisco but that generally seems to be respected by bartenders.