Chilean Pisco Sour

By Mikhail Saavedra

Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which Pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time what became Peru Chile were both part of Spain’s American empire.) When they became independent countries, both claimed the liquor as their own and it is still a source of discussion even at the international level! Therefore the national drink of both Peru and Chile, is the rich “Pisco Sour.” However there is a difference in sweetness and the citrus used between the two countries’ piscos. Note: Egg whites are used in Chilean pisco sours as well, but for the purist, they might say it is unnecessary adornment, one which I actually like.

Ingredients

* 3 parts chilean Pisco
* 1 part lemon juice
* 1-2 tablespoon sugar
* 1/4 cup crushed ice

Instructions:

1. In a shaker with crushed ice add Sugar, followed by pisco and top with lemon juice.
2. Vigorously shake until sugar dissolves.
3. Taste, and adjust sugar to your liking.
4. Serve in chilled cocktail glass.