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Pisco Sour

The Washington Post, September 9, 2009

Spirits

  • Course: Beverage
  • Features: Fast

Summary:

This variation on the classic pisco sour is made in a blender and was adapted from a recipe by Eduardo Huaman Tito at Hotel Mossone in Huacachina, Peru, which was recently voted the best pisco sour in Peru). The blender helps achieve a nice froth; no shaking required.

In Peru, the drink calls for 3 ounces of pisco, but Spirits columnist Jason Wilson recommends 2 1/2 ounces for the American palate.

Use a pasteurized egg white if you are concerned about eating uncooked eggs (see NOTE).

1 serving

Ingredients:

  • 2 1/2 ounces pisco
  • 1 ounce freshly squeezed lime juice
  • 1 tablespoon confectioners' sugar
  • 1/2 large egg white, pasteurized if desired (see NOTE)
  • Ice
  • Dash Angostura bitters

Directions:

Combine the pisco, lime juice, sugar and egg white in a blender; process for 30 seconds until frothy. Add a handful of ice and process for 1 minute, then pour into a highball glass. Garnish with a dash of bitters atop the foam.

NOTE: Raw eggs carry a risk of salmonella. Organic pasteurized egg whites are available at Balducci's stores, and pasteurized eggs are available at Harris Teeter stores.

Recipe Source:

Adapted from a recipe of the Hotel Mossone in Huacachina, Peru.

Tested by Michael Taylor for The Washington Post.
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(Dayna Smith for The Washington Post; Tableware by Crate and Barrel)
Nutrition Facts
Information per serving
Calories: 219
% Daily Values*
Total Fat: n/a 0
Saturated Fat: n/a 0
Cholesterol: n/a 0
Sodium: 29mg1
Total Carbohydrates: 10g 3
Dietary Fiber: n/a 0
Sugar: 8g
Protein: 2g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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