The national origin of the pisco sour is debated. Both Chile and Peru lay claim to the drink. In both countries, the variety of lime used is what North Americans would call Persian lime but Peruvians call simply "lemons". In the United States, the drink is usually made with commonly available Lisbon or Eureka lemons. With the increased availability of Pisco and regional bitters outside South America, the Pisco Sour, like the Mojito and Caipirinha, has increased in popularity in the United States.
Since 2003, Peru has a National Pisco Sour Day which is celebrated on the first weekend of February. (Wikipedia)
|Melanie, Joelle, Collin & Maureen with our DOUBLE Pisco Sours|
4 cups ice cubes
1 cup pisco
Place ice cubes, pisco, lemon juice, sugar, egg white, and bitters in the bowl of a blender. Blend on high speed until finely pureed. Pour into two glasses and garnish with an additional dash of bitters.
And then there was dinner -Most of us had not eaten much that day so the double Pisco Sour was probably a bit of overkill. I don't remember the name of the bar nor do I remember the name of the restaurant. But I must say that a good time was had by all. We didn't finish dinner until after midnight!
|A beef dish with fries and rice|
|This was mine - Rice with seafood Yumm|
|Aimee, Melanie, Collin, James|