If you go to Chile, chances are you will most likely drink a Pisco Sour.
If you aren’t going to Chile, you should still try one!
There seems to be some controversy around Pisco because I’ve noticed that they claimed it was from Bolivia when I was in Bolivia.
They claimed it was from Peru when I was in Peru.
And now Chile is claiming both Pisco and Pisco sours.
A Pisco Sour I had in Cusco, Peru.
However, as a traveler, I’m not so worried about where they came from. I’m more interested on where to get a good one.
I was surprised that the Refugios that we stayed in throughout the W Trek, generally all served good Pisco sours.
In our cooking class in Santiago, we learned how to make them.
The last Pisco Sour before leaving Chile.
Here’s the Recipe:
In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice.
Cover, shake vigorously for 15 seconds. Don’t shake it for more because these will foam up and explode (trust me). 15 seconds is enough.
Strain into a cocktail glass.
Top with a few drops of bitters.
Make a pretty design like the one above and serve.