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Recipe Detail Page
Pisco Sour
Spring 2003
The best Peruvian pisco is made from unfermented Quebranta grape juice and is still aged in long clay pots; down in Chile, pisco is distilled form Muscatel wine and matures, very briefly, in wood. Encountering this aromatic, fruity white brandy early in the 1920's, sailors on shore leave quickly saw that it was a natural ingredient for a Sour. Modern mixologists add egg white and make it in a blender - frothy, aromatic and altogether delicious.
2 oz Pisco
1 tsp sugar
1 tbsp lime or lemon juice
1 egg white
6 crushed ice cubes
3 drops Angostura bitters
1. Combine all ingredients except bitters in a blender. Blend until frothy and pour into a Champagne or cocktail glass. Drop the Angostura onto the surface.
