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.


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