Almost every country has their liquor or drink of choice. Russia has vodka. Italy has grappa. America has whiskey and bourbon. Peru has pisco. Produced in the winemaking regions of Peru from distilled grape wine, pisco was developed by Spaniards in the 16th century to avoid importing spirits from Europe.
My in-laws introduced me to Pisco Sours my first trip to Miami. The combination of tartness, sweetness, and the frothiness of a latte had me hooked. We’ve made them from scratch and some of the Peruvian markets have mixes. The recipe below is from FoodandWine.com. Enjoy!
· Juice of 1/2 lime
· 1 tablespoon pasteurized egg white
· 2 tablespoons sugar, or more to taste
· 1/4 cup crushed ice
· 2 ounces Peruvian pisco (1/4 cup)
· Angostura bitters
In a blender, combine the lime juice with the sugar and mix to dissolve the sugar. Add the pisco, egg white and ice and blend at high speed until frothy. Pour into a sour glass, add a few drops of bitters and serve.
*We like to sprinkle the top with cinnamon.