I know we’re only just scratching the surface on my Chilean adventure, but I didn’t think I could wait any longer to share with you my latest obsession – the Pisco Sour!
So here’s the deal, when we arrived in Valparaiso everyone started ordering Pisco’s and I was like, what the heck is a Pisco! One of my friends, Catherine, told me I had to try them and all my friends on the trip said it was a must. So thats what I did. I ordered one and then another and another and well you get the picture!
Things got crazy and it was basically all I drank for the remainder of the trip. Valparaiso, Atacama desert, Patagonia… the plane… you name it, I drank a Pisco in that region.
It’s debatable where the best Pisco is served, some say Peru while others say Chile, but the bottom line is that it’s my new favorite cocktail of choice. And I just know that you’re all going to love it. Who knew I could ever put something ahead of my go-to margarita! Pisco’s at Thanksgiving are 100% happening this year.
Pisco is a white brandy made from muscat grapes and it’s the only liquor on the planet that I can tolerate the smell of it’s in natural state. It gets blended with lime juice, simple syrup, a touch of pasteurized egg whites and then finished off with a few dashes of Angostura bitters. The egg white gives it that nice rich, frothy texture plus it makes the cocktail a bit more festive. If adding egg whites to your cocktail totally freaks you out – then just omit that ingredient completely and carry on with your cocktail making!
And if you happen to live in LA and whip up a batch of these, call me first! I’ll happily enjoy a few with you 🙂
- 3 ounces Pisco Reservado I like Alto del Carmen
- 1 ounces fresh lime juice
- 1 ounces simple syrup equal parts sugar and water
- 1 teaspoon pasteurized egg white
- ice cubes
- Angostura bitters to serve
- Combine the Pisco, lime juice, simple syrup and egg white in a blender with 2-3 ice cubes. Blend until smooth.
- Strain the mixture and pour it into a glass.
- Garnish with 2-3 dashes of Angostura bitters and serve.
3 ounces Pisco Reservado
1 ounces fresh lime juice
1 ounces simple syrup
1 teaspoon pasteurized egg white
Angostura bitters to serve
Instructions Step 1 of 3: Combine the Pisco, lime juice, simple syrup and egg white in a blender with 2-3 ice cubes. Blend until smooth.
Instructions Step 2 of 3: Strain the mixture and pour it into a glass.
Instructions Step 3 of 3: Garnish with 2-3 dashes of Angostura bitters and serve.