Here’s a delicious (adult) beverage we discovered when we were down in Peru sourcing innovative and unique ingredients for our clients – the pisco sour. The main ingredient is pisco, a South American brandy widely available in Peru and Chile.

Pisco is a Peruvian liquor distilled from grapes. You can think of the pisco sour as the South American whiskey sour, and in fact, it shares the pairing of liquor with a sour citrus. The similarities end there. Recipes abound, however we tried to make it in the true Peruvian fashion.

For the ingredients, we used:

• Pisco (2 oz)
• Lime juice (of about one whole lime)
• Simple syrup (about a tablespoon)
• 1 egg white
• A dash of cinnamon

The reality is that the proportions of ingredients is probably best done to taste, so consider the above a guideline to get you started. Adjust however you see fit, and don’t be afriad to experiment a little. Also, by rights you want to finish the cocktail off with a dash of angostura bitters. We didn’t have any around, so we substituted cinnamon, which we thought turned out rather well.

To make the drink, put some ice in a cocktail shaker, add the pisco, lime juice, syrup and egg white. Seal the shaker and shake vigorously for twenty seconds or so. Strain the contents into a glass and top with a dash of cinnamon. Enjoy!

Here’s a video of the whole process!