Just returned from vacation in Peru & Ecuador where we discovered this wonderful drink & how to make it. Was so happy to come here & find you'd posted it here. The only differance is instead of using the blender, we shake over ice & then strain into the glass. We brought back a bottle of Pisco with us & already had the Angostura bitters from Trinidad, couldn't wait to make it. So very good, tart & sweet and not to strong; the egg whites are a must for that frothy top that sets this amazing drink off at it's best.
Oh, so good!!! You'd think that, living so close to Peru, we would have easy access to Pisco. Not so! But on a recent shopping trip to the "big city" (San Jose, CR), I found the Pisco in the most unassuming of places - Walmart! Then finding the Angostura. LOL... my spanish is not that good. Needless to say, all ingredients were finally found, including the key limes from my own backyard. I love this drink, and will be making it often. I was a bit leery of the raw egg white, but gave in. The frothy goodness makes the drink unique, and imparts absolutely no flavor. Please don't leave it out!!!
I too prefer the lime juice in this. I actually like this drink better without the egg white and bitters, but it's good either way. The egg doesn't add any taste, just foaminess. It's interesting that Chile also claims this as their national drink, since it's named after the town of Pisco in Peru! Thanks for posting!
wow this is good. I was skeptical about using egg white in this. But finally we can't taste it. I won't hesitate anymore with egg whites in drinks. I forgot to add the Angostura bitters. Thanks Cheryl. Made for Beverage tag.
My son just came back to the states from a visit to South America so I asked him to pick me up some of the local liquors which included Pisco and Cachaca. I like this sour but prefer the lime juice rather than the lemon. I added lime juice after tasting. Thanks for this authentic recipe. Made while travelling through central and south american with my Babes. ZWT4.