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Want to celebrate a successful day in the kitchen? After downing some ceviche and your avocado reina with rocoto pepper aioli — you know, that recipe we shared yesterday?–you will probably be ready for a few sips of a pisco sour. Here’s Javier Angeles-Beron’s version of how to make this traditional Peruvian cocktail.
Pisco Sour
Serves 4
40 ice cubes
8 oz. Peruvian pisco (ORO recommended)
4 oz. fresh squeezed lime juice
4 oz. simple syrup (Splenda, honey, agave nectar or any artificial sweetener can be substituted, but adjust amounts to taste)
2 oz. egg whites
Bitters
Directions: Blend all ingredients together for about 10 seconds. Pour into frosted tumblers. Add three drops of bitters to the foam and stir lightly with a cocktail pick. The drink may separate quickly, but that’s okay.
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