Monterrey, Peru – Pisco Sour

Schnapps is distilled in most countries from what is in plentiful supply. Sugarcane is processed to rum and aguardiente also in Peru, but grapes grow here as well, from which a clear brandy is made. This Pisco – it got its name from the coast town, an important area of cultivation – was a once a raw matter with hangover guarantee. Today it is more beneficial and, among others, available in the italia version with a smooth taste similar to grappa. From this grape schnapps the national drink Pisco Sour was created, for which uncounted recipes exist, but that always consists of the basic ingredients Pisco, lime juice, sugar, and ice. Here a classical recipe for 2 drinks where you can leave out any ingredient you don’t like or don’t have on hand:
3 shot glasses Pisco, 1 shot glass lime juice, 2 tee spoons sugar, ½ egg white, some splashes Angostura Bitter, crushed ice; shake everything in a mixer, fill in two glasses and sprinkle with a pinch of cinnamon. Cheers!

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