The famous Pisco sour, invented in Peru around 1900, is made with Pisco (a very classy grape brandy from the Andean country) and has a bit of bite of secret ingredients to create the balance in this creamy, frothy, limey drink.
- 3 cups of pisco
- 1 ½ cup of sugar
- 2 cups of lemon juice
- 1 egg's white
- Ice flakes
- Add drops of Amargo Angostura
First, prepare the PISCO SOUR only in a blender. Place the egg white and blend for a few seconds. Add the ice only until it reaches the middle of glass (this is the secret to get that the drink has a very heavy texture) move it and add all the ingredients but the Angostura. Mix it all.
It might be necessary to add some ice water and rectify the quality of a great PISCO SOUR. Enjoy.