The pisco sour has three different methods of preparation. The Peruvian pisco sour cocktail is made by mixing Peruvian pisco with Key lime juice, simple syrup, egg white, Angostura bitters (for garnish), and ice cubes.[1] The Chilean pisco sour cocktail is made by mixing Chilean Pisco with limón de Pica juice, powdered sugar, and ice cubes.[46] Daniel Joelson, a food writer and critic, contends that the major difference between both pisco sour versions "is that Peruvians generally include egg whites, while Chileans do not."[47] The version from the International Bartenders Association, which lists the pisco sour among its "New Era Drinks," is similar to the Peruvian version, but with the difference that it uses lemon juice, instead of lime juice, and does not distinguish between the two different types of pisco.[48]