During my travels in Peru, I’ve enjoyed an ancient country with deep cultural roots, friendly people and impressive native cuisine, including the national drink of Peruvians, the Pisco Sour. I’m not much of a drinker but this is my exception: exotic, elegant and a perfect compliment to Peruvian cuisine.
The Pisco Sour looks as delightful as it tastes. The simplicity of the ingredients belies the flavor. An easy recipe, Pisco Sour is 3 parts Pisco Brandy, 1 1/2 parts freshly squeezed lime juice, 1-2 tablespoons of sugar syrup and topped with heavenly froth of egg white. I found the Pisco Sour unlike any other versions of a “Sour”.
Pisco Brandy is unique, distilled from grape juice rather than aged wine, and more flavorful than Chilean brandies. Often, it is served with a dash of freshly grated cinnamon. With each sip, I am reminded of the hundreds of wonderful memories I have of Peru and its people.