The Pisco Sour is Peru's national drink. Pisco, made in Peru and Chile, is a grape brandy which is also used in many Peruvian dishes as well as drinks. The Pisco Sour packs a punch, although it is easy to drink and perfect for summer entertaining. Traditionally, it's shaken over ice, but it's also easy to throw everything into a blender and make a batch. Raw eggwhite gives the drink a creamy, frothy finish; it's important when using raw eggwhite to make sure the eggs are fresh, clean and uncracked.
- 240 ml pisco
- 3 tbsp raw caster sugar
- 2 eggwhites
- 1Chill 4 tumblers in the freezer. Thoroughly process pisco, sugar, lime juice and eggwhite in a blender with 6-8 ice cubes until smooth, frothy and white (1 minute). Pour into chilled glasses, add a few drops of bitters to taste and serve immediately.