Pisco Sour

INGREDIENTS:

3 cups pisco

1 cup peruvian lemon juice
2 cups white sugar
2 cups ice, crushed
1 egg white

PREPARATION:

Place all the ingredients in blender, but the lemon juice for 1 minute. Lets dissolve the sugar.

Add the lemon juice. Blend for 20 seconds.
 

Serve in a cocktail cup.

Sprinkle few drops of Angostura Bitters on top.

This is the original recipe for Pisco Sour. It use Angostura Bitters.

Some people like to use cinnamon. It is up to your taste.

¡Salud!

Cóctel de Algarrobina

INGREDIENTS:

2 cups Pisco
1 cup Algarrobina Syrup
1 cup Condensed Milk
2 Egg Yolks
1 cup Ice Cubes, crushed
Ground Nutmeg

PREPARATION:

Blend all ingredients except for the ground nutmeg.

Add ice cubes and continue blending.

Serve in a cocktail cup.

Sprinkle with ground nutmeg on top.

This is the original recipe for Cóctel de Algarrobina. It use ground Nutmeg.

Some people like to use Cinnamon. It is up to your taste.

¡Salud!

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Pisco is a hard liquor made from grapes. Many people think Pisco is from Chile, but it actually originated in the Pisco province of the department of Ica in Perú. Chile also is producing Pisco, but you will find a greater and better tasting variety of Peruvian’s Pisco. Peruvian Pisco varieties are defined by flavor and not their aroma. There are four types, according to the ingredient used for their preparation: Pisco puro, made from non-aromatic grapes, such as "Mollar" and "Negra Corriente". Pisco aromático (aromatic), obtained from the distillation of aromatic grapes such as "Italia", "Moscatel", "'Torontel" and "Albilla". Pisco acholado, distilled from several different grape varieties, aromatic and non aromatic; and Pisco mosto verde which is distilled from unfermented grape juice.

For "Pisco Sour" and "Cóctel de Algarrobina", the best Pisco to use is the stronger one: Pisco puro.