Pisco Sour
Adapted from a recipe by Eduardo Huaman Tito at Hotel Mossone in Huacachina, Peru, that was recently voted the best pisco sour in Peru. The blender helps achieve a nice froth; no shaking required. In Peru, the drink is made with 3 ounces of pisco, but Jason Wilson recommends 2 1/2 ounces for the American palate. Makes 1 drink.
Ingredients
2 1/2 ounces pisco
1 ounce freshly squeezed lime juice
1 tablespoon confectioners’ sugar
1/2 large egg white, pasteurized if desired (see note)
Ice
Dash Angostura bitters
Directions
Combine the pisco, lime juice, sugar and egg white in a blender; process for 30 seconds until frothy. Add a handful of ice, and process for 1 minute, then pour into a highball glass. Garnish with a dash of bitters atop the foam.
Note: Raw eggs carry a risk of salmonella. If you are concerned, substitute pasteurized egg whites, available at many area grocery stores.
