Latin Twist: The Blueberry Pisco Sour

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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.Blueberries in bowl

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!

 

Blueberry Pisco Sour

Blueberry Pisco Sour

Serving Size: Serves 1

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!

Ingredients

  • 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

Instructions

  1. Chill a martini glass in the freezer.
  2. In bar glass, muddle the limes, blueberries, and sugar.
  3. Add more lime juice if needed.
  4. Add the ice, pisco, and egg whites and shake well.
  5. Strain into the chilled glass and serve!
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http://food.lohudblogs.com/2014/06/27/latin-twist-the-blueberry-pisco-sour/

Blueberry Pisco Sour

 Serves 1

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!

 

 

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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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