After we arrived in Lima, we were very quickly on the hunt for a Pisco Sour. This is Peru’s national drink, made using Pisco – a white brandy made from distilled wine made from muscat grapes. The cocktail also features the limes that have made both the drink and the ceviche in Peru legendary.
The bartenders in Morris’ Bar in Lima claim inventing and perfecting the drink in the early 1900s. The frothy drink has many variations, but this classic recipe remains a favorite. The frothy top is achieved by adding a fresh egg white to the mix, all topped off with a drop or 2 of Angostura Bitters.
2 1/2 ounces of Pisco
1 Ounce Fresh Lime Juice (preferably Key Lime)
1/2 ounce simple syrup
Whites of one fresh egg
Combine all of the ingredients (except the Bitters) into a cocktail shaker with ice. Shake vigorously until the shaker becomes cold. Strain into a glass and add 1 – 2 drops of Angostura Bitters on top.
Note: If you are unable to locate Peruvian Pisco (it is also made in Chile, but the flavor is slightly different) you can substitute white tequila. It won’t exactly replicate the Pisco, but it will hold you over until you can travel to Peru to sample the original.
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