Pisco Sour

The Washington Post, September 9, 2009

• • 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.

219 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 29mg sodium, 10g carbohydrates, 0g dietary fiber, 8g sugar, 2g protein.