This is Peru’s national drink. Pisco is to Peru as Tequila is to Mexico. Nowadays I don’t drink very often, but I always have a soft spot for Pisco sours. Reminds me of the times I would go out to eat seafood with my family back in Peru. Fresh seafood, summer, pisco sours! There are different variations of this drink. The recipe below is the original. Other versions include passion fruit, elderberry and one where the Pisco is infused with coca leaves (No, this will not get you high!). Because I don’t drink very often, this hits me like a brick so I always make sure I have eaten before I drink one of these. After all it has an alcohol content of about 42%. The day I prepared this drink, I also made some crab cakes to go along with it. I will be posting the recipe for the crab cakes later this week. This recipe makes 2 servings.
4 shots of Peruvian Pisco
2 shots of lime juice
2 shots of simple syrup
12 ice cubes
1 egg white
You can make the simple syrup at home; just add equal parts of sugar and water to a sauce pan. Let it simmer for about 5 minutes until the sugar has dissolved. Allow it to cool down and then it is ready to use. Just for this recipe I made 1 cup of water with one cup of sugar.
Place all of the ingredients except for the bitters in a blender. Blend until smooth. One quick tip, place the egg white last, once it is in contact with the lime juice blend it straight away, you don’t want it to curdle. The egg white is what gives this cocktail its foam.
Serve straight away and top with one or two drops of bitters.