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Pisco Sour





Yields
Makes 1 serving

The pisco sour cocktail, invented in Peru around 1900, uses a pisco (Peruvian grape brandy) that has a bit of bite to it--that is, nothing too smooth--to create the balance in this creamy, frothy, limey drink.

Pisco Sour




Leigh Beisch
 1/4 cup (2 oz.) pisco (see notes)
 1 tablespoon sugar
 1 tablespoon fresh lime juice
 1 teaspoon pasteurized egg whites
Step 1
1

In a blender, whirl 3 ice cubes, pisco, sugar, fresh lime juice, and egg whites. Whirl until smooth (you'll no longer hear the ice cracking against the side of the blender) and serve straight up in a martini glass with a dash of aromatic bitters and a wedge of lime.

Step 2
2

Peruvian Pantry: Pisco. A brandy distilled from several different grape varieties grown in South America, it is the national drink of Peru and comes in many styles--from smooth and sippable to rough and fiery. (Chile also produces pisco, although Peru contends that the Chilean version is not real pisco but a Chilean brandy that needs its own name.) Pisco became popular in California during the Gold Rush, when Peruvian miners there extolled its virtues to fellow fortune-seekers.

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 224Calories from Fat 0.0
% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9mg1%
Total Carbohydrate 33g11%

Dietary Fiber 0.0g0%
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.