Recently, on a resource gathering expedition to Peru, yours truly was exposed to a fantastic little tipple. Made from a local grape brandy, Pisco, this drink seems similar to a Whiskey Sour. However, the Peruvian spirits make this a lighter, crisper, more refreshing beverage. I find it to be an excellent way to combat high temperatures.

  • 1 1/2 oz Pisco
  • 1/2 oz Lemon Juice
  • 1 tsp sugar
  • 1/2 egg white
  • 1 dash Angostura Bitters

Add all of the ingredients, save the Bitters, to an iced cocktail shaker. Now you want to give this drink a vigourous shake, at least 20-30 seconds worth. We want the egg white to form a froth that will cap this drink once poured. Strain into either an ice filled rocks glass or cocktail glass (I have enjoyed it in both arrangements) and once the froth rises to the top, give it a dash of Angostura bitters. It will add a touch of color and aroma. A twist of orange rind, or lemon, and you are ready to sip!

Having sipped more than a few of these by now I am in full agreement with the fine People of Peru, who had the good sense to make this their national cocktail! Salud!