The city’s humid climate streets have inspired Lima’s cuisine: many classic dishes feature light, bright, and spicy flavors that we crave on humid days. The wealth of Peruvian cooking lies in the balance between strong spices, native ingredients, and citrus that temper the wide range of meat, seafood, and starch. Our Pisco Sour recipe is a user-friendly mix of the greatest hits from the traditional Peruvian kitchen. Here is how to make it.
Pisco Sour Recipe
This Peruvian national cocktail is famous for a reason – it goes down smoothly and disappears before you know it. We love it for its perfect balance of sweet, sour, and bitter, and we can’t think of a more refreshing cocktail on a humid summer day. It’s so popular that both Chile and Peru claim ownership of their origin.
Yield: 2 servings
Ingredients
2 egg whites
1 oz simple syrup
6 oz Pisco
2 oz lemon juice
1 oz lime juice
Angostura bitters
Directions
Chill to 6 oz cocktail glasses in the freezer. Add egg whites, simple syrup, Pisco, and lemon juice in a cocktail shaker filled with ice. Shake forcefully for 30 seconds. Next, add a teaspoon of bitters to a glass, swirl it around, and dump the excess into a second glass. Strain the cocktail and divide it evenly between two glasses.
