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It’s time for another Points, Miles and Martinis happy hour. This time it’s Peru’s national drink, the Pisco Sour, brought to you from the Kiri bar outdoor patio at the Tambo Del Inka in Peru.
The Background Soundtrack
Peruvian Pisco Sour
- 7 ½ oz (or 3 parts) Peruvian Pisco
- 2 ½ oz (1 part) key lime juice
- 2 ½ oz (1 part) sugar syrup
- 1 egg white
- Angostura bitter
- Pour the Pisco, key lime juice and syrup on a jar blender with enough ice to double the volume.
- Blend on high. Add one egg white and blend again.
- Serve. Pour a drop of Angostura bitter on each glass.
Tip: to make the sugar syrup just put ½ cup of sugar in a pot with 3 tbs of water, bring to a slow boil (always stirring), and cook until all the sugar has dissolved. Let the syrup cool before mixing with the Pisco and lime juice.
Pisco Sour is the national drink of both Peru and Chile. The dispute has even caused the creation of holidays by each side to demonstrate its love of Pisco. Naturally I set out on a quest to determine which was better. Having visited the two countries back to back I was able to listen to both sides of the story and give each a try. Sorry Chile, I am going to have to give the nod to Peru on this one. Cheers!
What are you having for Happy Hour?
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