I just spent a week with my sister in law, Florecita in Seattle and we enjoyed Pisco Sours every night! It was a beautiful thing….catching up with family while cooling off with our Pisco Sours. I have had Pisco Sour only once before, and really enjoyed the ever so addicting sour flavors. My father in law, says “you’re born with a sour gene or not born with it”. Well, I was born with it and crave this refreshing lightweight summery drink.
Pisco is an odorless amber colored grape brandy, which is produced in regions of Chile and Peru. Florecita is from Peru and I can safely speak for her, ‘Pisco originally came from Peru’. I’m sure it’s a toss up as which country Pisco started in first. But, there is a coastal town and river in Peru named Pisco. I’m just pleased that I know people who share their Pisco with me!
- 1/4 cup (2 oz.) pisco
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon pasteurized egg whites
- In a blender, whirl 3 ice cubes, pisco, sugar, fresh lime juice, and egg whites. Whirl until smooth (you’ll no longer hear the ice cracking against the side of the blender) and serve straight up in a martini glass with a dash of aromatic bitters and a wedge of lime.
- Peruvian Pantry: Pisco. A brandy distilled from several different grape varieties grown in South America, it is the national drink of Peru and comes in many styles–from smooth and sippable to rough and fiery. (Chile also produces pisco, although Peru contends that the Chilean version is not real pisco but a Chilean brandy that needs its own name.) Pisco became popular in California during the Gold Rush, when Peruvian miners there extolled its virtues to fellow fortune-seekers.
- Note: Nutritional analysis is per serving.
Greg Hoitsma, Andina, Portland, OR, Sunset