While on a trip to Chile, Michael got to sample some of the local beverages, including the vaina and the pisco sour, and he came back with plans to make them for us. I’m a tad bit envious that he got to sample these at the source without me, so a home version will have to do until I get to venture off to Chile someday.
Bring up the subject of the pisco sour and you are likely to start a conversation about the origins of the drink, and depending on who is in on the conversation it could become a little heated. Both Peru and Chile lay claim to pisco brandy and the famous drink, with laws in place to protect its authenticity. We like the drink no matter where it originally came from, though one could consider this recipe a Chilean version since we used Pisco Capel from Chile. Supposedly pisco from Peru is slightly stronger than the Chilean pisco, so if you are lucky enough to get your hands on both, a little recipe testing would make for a fun evening.
Chilean piscos call for the local Amargo bitters, which are not available in our area. Many U.S. recipes call for Angostura bitters, which are much stronger, and we found the blood orange bitters to be a nice substitute.
Citrus cocktails may seem like summer drinks, but they are also perfect for winter when citrus is in season, and we think the classic pisco sour is a good pick for New Year’s Eve cocktails. The cocktail is made with either lemons or limes and you can adjust the juice and sugar depending on how sour you want it.
WARNING: Since the egg whites are raw, please use the freshest eggs possible and make sure they have been stored properly.
- 1-1/2 ounces fresh squeezed lemon or lime juice
- 3 ounces Pisco Capel
- 1-1/2 tablespoons confectioner’s sugar, or to taste
- 1 egg white, very fresh
- 1/3 cup crushed ice
- blood orange bitters
- In the blender, mix the lemon juice, pisco, confectioner’s sugar, egg white, and ice until it’s very foamy. Pour into the serving glass and add a few drops of blood orange bitters.
old-fashioned glass or mini cocktail glasses