The Atacama Desert may be one of the driest places on Earth, but our Pisco Sour recipe will get your mouth watering. Spanning more than 600 miles through Chile, Peru, Argentina and Bolivia, the region’s cuisine is varied, to say the least. The desert’s settlers spent years irrigating the dehydrated soil which eventually yielded the many crops used in today’s home kitchens and restaurants.
Pisco Sour Cocktail
Pisco, a grape brandy, is produced in Peru and Chile and this derivative cocktail is the national drink of both countries. The tart beverage, made with bitters, egg whites and lime juice, helps cut through the sometimes carb-heavy dishes served throughout the region. Here is how to make Pisco Sour Cocktail at home.
Serves 8
Prep/cook time: 10 minutes
Ingredients
2 cups Pisco
1 cup fresh lime juice
Aromatic bitters
1 egg white
2 cups crushed ice
1 cup superfine sugar
Directions
Add Pisco, lime juice, egg white, sugar and ice to a blender. Blend on high speed until fully puréed. Pour into fluted glasses and add a dash of bitters to each glass.
