Beware having a conversation with a Chilean and a Peruvian as to where Pisco originated from; it is a topic that always warrants heated debate. Lucky enough, my parents are from both these places so we just call it even. Nevertheless, both sides love our pisco sours.
On Friday night, I had some friends over to try this drink I love so much. It’s creation is as easy as 1, 2, 3.
- 1/4 cup pisco
- 1 tablespoon sugar
- 1 tablespoon lime juice
- 1 teaspoon pasteurized egg whites
- Blend together 3 ice cubes, pisco, sugar, fresh lime juice, and egg whites.
- Whirl until components seem evenly mixed (you’ll no longer hear the ice cracking against the side of the blender).