We love when our globe trotting customers turn us on to something new. Hailing from deepest, darkest Peru, this cocktail is super refreshing and packs a wallop! Made with Pisco (which we now sell), a clear brandy from the winemaking regions of Peru and Chile, key lime juice and egg whites, I'd say it counts as both a fruit and a protein, um...right? Icy cold, easy to make, and frothy as all get out. We think it's especially good for brunch or in the hottest part of an afternoon. 

PISCO SOUR, PADDINGTON STYLE

WHAT YOU NEED: 

1 oz Key Lime Juice (or substitute regular limes if that's what you've got) 

½ oz Simple Syrup (or substitute extra fine sugar if that's what you've got) 

1 egg white 

2 ½ oz Pisco  

1 cup ice 

Extra ice for serving 

Dash of Peychaud Bitters 

WHAT YOU DO: 

Blend Key lime juice, simple syrup, and egg white in blender until frothy (doesn't take long). Add Pisco and 1 cup ice. Blend on chop setting until ice is coarsely chopped. Pour over a glassful of ice, and top with a dash of Peychaud bitters. Makes two to three cocktails. Cheers!  

 

 

 

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