Pisco Sour

Cuba has the Mojito, Brazil has the Caipirinha, Mexico has the Margarita, and Peru has the Pisco Sour. Pisco is a clear brandy distilled from grapes - mainly the Quebranta varietal - brought over from Europe during the colonial period. Pisco is mainly produced in the Ica region around the town of Pisco, for which the liquor gets its name. There has been a long debate on whether Pisco originated in either Peru or Chile. The argument was supposedly brought to court and Peru came on top. What we have now is kind of like what France has with Champagne: anything called Pisco must come from Peru, just like Champagne must come from the Champagne region of France. Nevertheless, this is seldom enforced, and you continue to see Chilean Pisco shelved next to Peruvian Pisco.

Steps have been made to refine Pisco, and even the glassware company, Riedel, has made specially-designed Pisco glasses. Nevertheless, many people find the taste too strong and harsh, therefore making Pisco best-suited for cocktails. The Pisco Sour is a very refreshing, sweet, and slightly tart cocktail with a meringue "head", which is finished off with a few dashes of bitters. Most non-Peruvians are a bit squeamish about the addition of the raw egg white to make the meringue. The acidity from the lime juice "cooks" the egg white. However, you should you fresh eggs just to be safe. Pasteurized eggs are now readily available, as well, if you're concerned about the egg white.

Ingredients

• sugar syrup (recipe follows)
• lime juice, preferably key-lime juice
• Pisco
• 1 egg white
• Angostura bitters

Sugar syrup

• 1 cup granulated sugar
• 1 cup water

Combine sugar and water in a saucepan and simmer until sugar is completely dissolved. You can multiply this recipe if you plan on making a lot of cocktails. The syrup keeps in the refrigerator for a couple of weeks

Single serving

1. Place 1 measure lime juice, 1 measure pisco, and 1 1/2 measure sugar syrup in a cocktail shaker, along with chopped ice and 1 egg white.
2. Shake well and strain into a rocks glass. Garnish with a couple of dashes of bitters

Multiple servings / pitcher

1. Place 1 cup lime juice, 1 cup pisco, and 1 1/2 cups sugar syrup in a blender along with a cup of crushed ice and 1 egg white.
2. Blend until you see the meringue form (the contents will turn a frothy white)
3. Pour into a pitcher or individual rocks glasses and garnish with a few dashes of bitters.