Throughout this month, we’re celebrating the culture and heritage of Peru with mouth-watering recipes from Adrianna Adarme, the writer behind A Cozy Kitchen. To kick things off—and to get you prepared for your weekend festivities—we’re starting with a delicious Pisco Sour, a cocktail that originated in Lima in the 1920s. Featuring pisco, a type of brandy that is produced in Peru and Chile, it’s the perfect complement to a summer meal. Cheers!
Makes 2 drinks
4 ounces Peruvian pisco
3 ounces lime juice (from 3 limes)
1 egg white
2 tablespoons white granulated sugar
8 ice cubes
2 drops of Angostura bitters, to finish
1. Add the pisco, lime juice, egg white, sugar and ice to a shaker.
2. Shake vigorously for a minute, until drink is very frothy.
3. Strain drink into coupe glasses. Top each drink with a drop of bitters.