For the Pisco Infusion:
Combine the blood orange zest and kaffir lime leaf with the Pisco. Vacuum seal and sous vide at 132°F for 2 hours. Strain and reserve the infused Pisco.
To Assemble and Serve:
Combine 2 ounces of the Pisco Infusion with the egg white, lime juice, simple syrup, and calamansi extract in a chilled cocktail shaker with ice. Shake and strain into a double old fashioned glass rimmed with chicharron dust.