Latin Twist: THE Peruvian Cocktail: the Pisco Sour

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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]

Pisco Sour

Serves 4

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.

 

 

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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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