Drink a Pisco Sour while daydreaming about Peruvian adventures
While traveling through the Sacred Valley of the Incas in Peru last month, I drank a frothy, blended Pisco Sour at Ulrike's Garden Cafe in Pisac.
Pisco is an unaged, wine-based brandy that is made in Peru and Chile. The Pisco Sour was invented by Victor Morris in Lima, Peru in the early 1920s as a twist on the whiskey sour, according to Paste Magazine.
In 2003, a national "Pisco Sour Day" was created in honor of this classic drink, which is celebrated the first Saturday of February every year, according to Emol.
It has been less than a month since my trip, but sipping on this light and frothy cocktail in San Diego reminds me of hikes through Machu Picchu, snacking on a plethora of potatoes and being able to enjoy it all with my family.
I didn't get the recipe for the Pisco Sour from Ulrike's, but below is my recipe to make one at home this weekend to celebrate the Peruvian holiday.
Recipe: Pisco Sour
3 oz. Pisco Portón
1 oz. Simple Syrup
.5 oz. Lime Juice
.5 oz. Lemon Juice
1 Egg White
2-3 dashes Angosutra bitters
1. Add Pisco, simple syrup, lemon juice, lime juice and egg white to a cocktail shaker and dry shake for 30 seconds without ice.
2. Add ice, shake for 10 seconds and strain into a cocktail or martini glass using both a cocktail strainer and a fine mesh strainer.
3. Dash bitters on top of froth, and serve.