Peruvian Pisco Sour
The Pisco Sour is the national drink of both Peru and Chile but is made a little differently in each country. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spain’s American empire.) Why not try both versions?
[five-star-rating]
Ingredients
- 3 oz Peruvian pisco
- 2 oz key lime juice (NOT regular limes)
- 1 tablespoon egg white
- 1 1/2 ounces simple syrup
- 2 – 3 drops of Angostura Bitters
- 1/4 cup crushed ice
Instructions
- In a blender, combine key lime juice and egg white
- Add pisco, simple syrup and ice: blend on high until frothy
- Pour into a rocks glass
- Drop bitters on top; use a cocktail stick to stir the bitters through the foam
