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).
- 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)
- Dash Angostura bitters
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.
Adapted from a recipe of the Hotel Mossone in Huacachina, Peru.
Tested by Michael Taylor.
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