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Pisco Sour: The Perfect Aperitif

Pisco is a generic name like Tequila. Pisco originates from Chile and Peru in South America, and its earliest record dates back to the XVIII century. "Pisco Sour" is a most popular cocktail served in restaurants in Peru and Chile as a preamble to a Sunday lunch or supper. Its preparation (Chilean style) is very simple: extract the juice of two small yellow lemons (1 ounce), not limes, 3 ounces of pisco, approx 6 ice cubes smashed to snow like consistency, 4 table spoons of flour sugar, the white of one egg.

The preparation consists on mixing all the ingredients (except the egg white) and mix in the liquefier for one minute or until the ice is fully dissolved. Add the egg white and mix again for about 5 - 10 seconds.

For best results it is good to mix pure pisco with more aromatic pisco varieties, such as those aged in wood for over 180 days.

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