The Following post appeared in Issue 7: Mind, Body, Spirit of Grapeshot Magazine.
I couldn’t possibly do a column on Peruvian cuisine without mentioning Peru’s national drink: the Pisco Sour. The first Saturday in February is dedicated entirely to this cocktail which was created by Victor Vaughn Morris, an American bartender who worked in Peru in the 1920’s.
To make a Pisco Sour combine 250mL Pisco with 80mL lime juice and 80mL sugar syrup. Chill this mixture till you want to serve it.
When ready to serve place the Pisco Sour in a blender with an egg white and blend till foamy. Pour into four glasses and serve cold.
Stay tuned for more recipes.
Writer’s note: A version of this article was first published in Grapeshot Magazine Issue 6|Volume 5| Mind, Body, Spirit.
Happy Cooking and Keep Smiling,