Living in Peru taught me many wonderful things; one of them, was how to make and enjoy Pisco Sours! As my friend Martín Fernandez (gracias, Martín!) recently reminded me, these cocktails are perfect party pleasers–and great barbecue beverages. I like to serve them in chilled martini glasses, as pictured here. And they go so well grilled meat and vegetables, as well as with Yuca Fries (recipe here!)
Adapted from Mambo Mixers, ©2005, Arlen Gargagliano [Pisco Sour photo by Dasha Wright]
1 egg white
1 1/2 tablespoons superfine sugar, or to taste (This may depend on the acidity of the limes; if they’re “sweet,” you won’t need too much sugar!)
1 cup Pisco (Peruvian brandy) or to taste
Juice of 3 limes
2 cups ice cubes
Angostura bitters or nutmeg for garnish
Chill four martini glasses (or tumblers) in the freezer for 10 minutes. In a blender, combine the egg white and sugar. Add the pisco, lime juice, and ice, and mix well; the ice shoudl be crushed and the top should be forothy. Pour into the chilled glasses, and top with a dash of bitters or a pinch of nutmeg. Serve immediately!
And for some more fun summer drinks, hope you’ll check out my posts here on Latin Twist–or my article from Wednesday’s Journal News, Cool Summer Drinks.