I’ve only had pisco sours a few times in my life, and pure pisco, well my first time was during my friend Courtney’s wedding in Paracas / Huamaní, home of pisco. I definitely love the flavor and having my first taste of pure pisco in it’s home was an honour. Pisco is a brandy spirit native to Peru and Chile made from fermented grape juice. A popular drink in Peru dating back to the 1500s pisco, the spirit is definitely undergoing a renaissance as it seems to be the beverage of the spirit industry of late. Court & Dani welcomed me to the wedding festivities with a bottle of Pisco Huamaní in Paracas and I definitely enjoyed it with my new friends at Hotel del Autor. I have tried a pisco sour pre-Peru and absolutely loved it. I was excited to try it again in the home of pisco sours, Lima, Peru.
Here’s what I thought of the pisco sours at Isolina in Barranco.
Peruvian Pisco Sour Recipe
- 3 ounces Peruvian pisco
- 2 ounces of key lime juice
- 1 tablespoon of egg whites
- 1 1/2 ounces of simple syrup
- 1/4 cup of crushed ice
- 2-3 drops of Angostura bitters
In a blender, combine key lime juice with the egg whites.
Add simple syrup, pisco, and ice and blend at high speed until frothy.
Pour into a sour glass, top with a few drops of bitters and serve.