Updated: Dec 28, 2020
During the Xmas holiday season, we enjoyed a Peruvian / Chilean cocktail – Pisco Sour. Pisco is a brandy or distilled wine that can have from 30-60% alcohol. It is very strong on its own and is the national drink of both Peru and Chile – two sister countries with an unfortunate history of troubled border disputes. I love both countries and the entire region.
The recipe is as follows (for a typical tall, thin white wine or champagne flute):
3 parts Pisco (ideally around 40% alcohol)
1 parts fresh, squeezed lemon juice (lime shows up on many searches, but in this case, lemon is much better)
One egg white per portion (this is very important)
Crushed ice (if you are making four drinks, you would use about half a tray of ice – more for stronger Pisco)
Dissolved sugar (this is according to taste, but a good volume – perhaps 250 grams / 8.5 ounces in 1/2 a cup of water)
This is all blended together and stir when pouring so there is a nice white head on the glass. The top of the drink should be topped with a few drops of Angostura Bitters.
You may choose to sugar the rim of the glass.