Pisco Sour is a gem from Peru, this foamy lemonade cocktail contains; pisco (grape distilled beverage), limes, syrup and a foamed egg white topped with a few drop of angostura. I know the egg white can scare a few away… there is a little risk of getting sick but there isn’t any problem if you get a fresh egg and let me say: the danger is well worth it here! This drink is an upgraded lemonade for grown ups.

I’ve spend a year in Peru, where on our first night out, we were told to try this foamy and refreshing drink, their national drink. Right on the spot, I’ve felt for this drink, this is one of a kind drink with it’s super foamy texture and refreshing taste . It’s a highlight of Peru, everyone passing by, needs to try Pisco Sour.

Just as a little side note, I would like to let you know about the best bartender I’ve ever met, he was this shy, well composed, really professional young Peruvian working in the most beautiful “vantage looking” bar in the corner of the Plaza de Armas; he was called Billy. We would go pay him a visit every week and I’ve learned a great deal from looking at him making his magic. He would always make us his latest creations, which he was so good at developing, those cocktails were out of that world! I mean this guy was and probably still is the god of cocktail, lost in a small town in Peru! Just wanted to highlight his talent!

So let’s get back to our Pisco Sour recipe. I did mine in a blender, which makes the egg extra foamy, but this cocktail could also be made with the usual shaker and good arm muscles.

So let’s make this national cocktail of Peru!

Pisco Sour

Makes 1 portion

Ingredients

• 1 shot (45 ml) of pisco (grape distilled beverage)
• 3 key limes 
• 1 egg white
• 1 tbsp of normal syrup or sugar (I’ve 1 tsp of stevia liquid which is a 0 calorie and all natural, plant based sugar)
• 3-4 ice cubes 
• 5 angostura drops

Directions

1. Start by cutting a slice of  key lime for the finale cocktail decoration
2. Add the lime juice, pisco, syrup, egg white and the ice cubes to the blend or shaker and mix well
3. Discard the bigger pieaces of ice
4. Serve in a class with a few drop of angostura

Serve immediately on a hot summer day. Enjoy!