On this, a steamy Friday, and the weekend before July 4th, I’m thinking a bit out of the box. Okay, this is also the third cocktail in my red, white, and blue series. And so, my friends, I bring you a variation on a classic theme: The Blueberry Pisco Sour. I first wrote about Peru’s national cocktail for Latin Twist two years ago, and so you can read the original piece right here .
Let’s talk blueberries for a bit: if you’re like me, you’re a huge fan! Actually, I have a family of fans… When my kids were little, especially my Sofia (okay, now 23!) they loved picking blueberries at my parents’ farm in Massachusetts. I think her age-six mantra was pick five, eat four! Anyway, when she did get enough to hand over, she’d give ’em to my mom, who would then treat us all to one of her fabulous graham cracker crust blueberry pies.
These days Sofia is still a big blueberry fan, and so we have them around ESPECIALLY when they are ripe and ready to pick from local farms. Inspired by their color and sweetness, I decided to play with them with this cocktail. The result? A fun variation on the classic theme! Hope you’ll play with both versions, and more! ¡Buen provecho! Enjoy!
This recipe, adapted from the original one I wrote in Mambo Mixers, is one you can easily multiply for a crowd. AND you can make a frozen version of this blueberry pisco sour!
- 1/2 lime, cut into quarters
- About 1/4 cup fresh blueberries (you can use frozen, in a pinch!), plus additional for garnish
- 1 teaspoon sugar--or to taste
- 2 ounces pisco (Peruvian Brandy)
- 1 lime, cut into
- 1/2 ounce egg whites
- 1 cup ice cubes
- Chill a martini glass in the freezer.
- In bar glass, muddle the limes, blueberries, and sugar.
- Add more lime juice if needed.
- Add the ice, pisco, and egg whites and shake well.
- Strain into the chilled glass and serve!
Blueberry Pisco Sour
1/2 lime, cut into quarter
About 1/4 cup fresh blueberries (you can use frozen, in a pinch!), plus additional for garnish
1 teaspoon sugar–or to taste
2 ounces pisco (Peruvian Brandy)
1 lime, cut into
1/2 ounce egg whites
1 cup ice cubes
Chill a martini glass in the freezer. In bar glass, muddle the limes, blueberries, and sugar.
Add more lime juice if needed. Add the ice, pisco, and egg whites and shake well.
Strain into the chilled glass and serve!