The Latest Cocktail Craze---Pisco Sours

I still remember my first Pisco sour.  We were dining in Santiago, Chile years ago and I kept seeing stemmed glassware filled with a frothy opaque drink served to nearly every table. I learned from our waiter that the popular libation was akin to Chile’s “national drink” and promptly ordered one.   I haven’t stopped ordering them since.

Pisco is a kind of grape brandy that originated in Peru, however, Chile is now making it,too.  Thankfully, Pisco from both countries is now available in the U.S. at places like BevMo.  The Pisco sour cocktail is prepared with ice, egg whites, citrus juice, simple syrup and bitters.  It’s refreshing…almost too refreshing.  Pisco packs a powerful punch, so it can sneak up on you faster than you can say “I should have only had one.”

Coming on the 2013 harvest trip to South America with us?  You’ll be guaranteed to have one before each dinner.  If you can’t wait until them, here’s the recipe for the popular cocktail:

• ½ cup crushed ice
• 2 oz. Pisco
• 1 oz. fresh lemon or lime juice
• 1 raw, small egg white
• 2-3 dashes on Angostura bitters

Making only one or two cocktails?  Put the first 4 ingredients in a martini shaker, shake, and strain into stemware.  If you’re making them for a group, use a blender and vary your ice according to how strong you wish them.  Put the angostura bitters on top before serving.