Peruvian Pisco Sour

Pisco is a clear brandy that is popular in both Peru and Chile. 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.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich “Pisco Sour.” However there is a difference in sweetness and the fruit used between the two countries’ piscos. I have posted both recipes so be sure to try the Chilean Pisco Sour as well.

• Ready In: 3 mins
• Serves: 1

Ingredients

• 3  ounces  peruvian Pisco
• 2  ounces key lime juice (called green lemons in Peru)
• 1  tablespoon  egg white
• 1 1⁄2 ounces  simple syrup
• 1⁄4 cup  crushed  ice
• 2 -3  drops  Angostura bitters

Directions

1. In a blender, combine key lime juice with the egg white.
2. Add simple syrup, pisco, and ice and blend at high speed until frothy.
3. Pour into a sour glass, top with a few drops of bitters and serve.