While in Huacachina, I took a drive out to the wineries in the surrounding region of Ica, where they specialize in insanely sweet wines and the production of some of Peru’s most famous Pisco (used in the delicious Pisco Sour and Barrio’s excellent spin on a Chilcano). I’ve always known I was never a person to enjoy sipping hard alcohol of any kind - I prefer wine, beer, or a cocktail that hides the taste of the booze - but the lovely Dutch couple who joined me for the tasting and snapped the above photos confirmed something I had suspected for quite some time: I have the world’s absolute worst poker face.
But before you fear that I gave up on Pisco altogether, fear not - a Pisco Sour remains one of the most delicious cocktails on the planet, and I continued to give them a try in Peru & Bolivia despite the aforementioned Pisco tasting. This one on a rooftop in Arequipa, surrounded by friends mere days before Christmas, remains a highlight.
Want to make one yourself? Here’s my tried & true recipe:
Wanderlost’s Peruvian Pisco Sour
3 ounces Pisco (preferably clear, not aged)
2 ounces “green lemon” juice (read: key limes)
1 egg white
1.5 ounces simple syrup (or less, to taste)
a few drops Angostura bitters, for garnish
Two options to whip the ingredients together: One is add the ingredients above to a cocktail shaker with a healthy amount of ice and shake vigorously to blend, then strain out the ice. The second is to throw the ingredients in a blender with sufficient ice, and serve blended. In either case, top with bitters for garnish!